Ingredients for Watermelon Pickles
- 6 lbs watermelon rind
- Water, enough to cover canning jars (for water bath)
- 2 tablespoons pickling salt
- 3 cups sugar
- 3 cups white vinegar
- 2-3 (3 inch) cinnamon sticks
- 2 teaspoons whole cloves
- 1 cup pickling lime (optional)
- 1 teaspoon whole allspice (optional)
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How to Make Watermelon Pickles
- Wash and sterilize your canning jars and lids.
- Cut the watermelon into 1-inch cubes. Remove any seeds.
- In a large bowl, combine the watermelon cubes, vinegar, sugar, salt, and pickling spices. Gently stir to ensure all the watermelon is coated.
- Let the mixture sit for at least 30 minutes to allow the watermelon to absorb the flavors.
- Pack the watermelon cubes tightly into the prepared jars, leaving ½ inch headspace.
- Boil a mixture of water and vinegar in a separate pan to create a boiling water bath, this should be enough to cover the jars.
- Carefully place the filled jars into the boiling water bath. Cover and bring the water back to a rolling boil.
- Process the jars for 10 minutes for pints and 15 minutes for quarts (Adjust processing times based on your altitude. Check your altitude for accurate processing times).
- Remove the jars carefully and let them cool completely. You should hear a 'pop' sound as the jars seal.
- Check the seals by pressing on the center of each lid. If the lid doesn't flex, it's sealed properly.
- Once cooled and sealed, store in a cool, dark place for later use.
- Enjoy your homemade watermelon pickles!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
109g
Fat
0g
Carbs
9g
