Pickled Watermelon Rind

A HUGE thank you to my mother-in-law for introducing me to pickled watermelon rind, and to her sister for hooking me up with a recipe. I've adapted the recipe to create the balance of sugar, vinegar, and spices that I enjoy and it's just the relish you want at your next summer bbq.

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4.89 from 9 votes

Pickled Watermelon Rind

I learned about pickled watermelon rind from my mother-in-law, and her sister very kindly gave me the recipe I adapted to this one...thanks, Jeanne! It's summertime, so give it a try...I know you have some watermelon rind you'd end up tossing!

Prep Time30 mins

Cook Time30 mins

Resting Time2 d 2 hrs

Total Time1 hr

Course: Snack

Cuisine: American

Servings: 20

Calories: 323kcal

Author: Candice

Ingredients

• ▢ 7 lbs watermelon rind peeled and cut into desired lengths
• ▢ 7 cups sugar
• ▢ 1 pint vinegar
• ▢ 1/2 tsp ground cloves
• ▢ 1/2 tsp ground cinnamon

US Customary - Metric

Instructions

• Soak the rind in slightly salted water over night.
• Boil the rind in the salt water until it can be pierced with a fork.
• Drain.
• Boil the sugar, vinegar, cloves, and cinnamon and pour over the rind.
• Let stand over night.
• Drain, reserving the liquid.
• Heat the syrup and pour over rind.
• Let stand overnight.
• Heat the syrup with the rind until it comes to a boil.
• Put in jars and seal!

Nutrition

Calories: 323kcal | Carbohydrates: 82g | Sodium: 2mg | Potassium: 177mg | Sugar: 79g | Vitamin A: 905IU | Vitamin C: 12.9mg | Calcium: 14mg | Iron: 0.4mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!