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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 Time
30
minutes
mins
Cook Time
30
minutes
mins
Resting Time
2
days
d
2
hours
hrs
Total Time
1
hour
hr
Course:
Snack
Cuisine:
American
Servings:
20
Calories:
323
kcal
Author:
Candice
Ingredients
7
lbs
watermelon rind
peeled and cut into desired lengths
7
cups
sugar
1
pint
vinegar
½
teaspoon
ground cloves
½
teaspoon
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:
323
kcal
|
Carbohydrates:
82
g
|
Sodium:
2
mg
|
Potassium:
177
mg
|
Sugar:
79
g
|
Vitamin A:
905
IU
|
Vitamin C:
12.9
mg
|
Calcium:
14
mg
|
Iron:
0.4
mg