Watermelon Rind Bread And Butter Pickles Recipe

Name: Watermelon Rind Bread And Butter Pickles
Prep time: 60 min
Cook time: 130 min
Total time: 190 min
Yield: Serves 1 or more
Ingredients: Watermelon Rind; Onions; Pickling Salt; 2 cups granulated sugar; Mustard Seeds; 1 tablespoon turmeric; Celery Seeds; Ground Ginger; Peppercorn; 4 cups white vinegar (5% acidity)

Forget everything you thought you knew about watermelon pickles! This recipe transforms the often-discarded rind into crisp, tangy, and slightly sweet bread & butter pickles that are perfect for turkey sandwiches, relish trays, or enjoyed straight from the jar. Unlike overly sweet traditional recipes, this version boasts a delightful balance of flavors. The firm texture of the watermelon rind (though cucumbers can be substituted) provides a satisfying crunch. Don't skip the onions – they add a crucial layer of depth! For extra-crisp pickles (though optional and traditionally not recommended anymore), soak the rind in alum water. This recipe is perfect for those wanting to reduce food waste and create unique, delicious pickles.

Prep Time 60 mins

Cook Time 130 mins

Calories 271.3 kcal

Protein 3g

Rating 3.8 (4 Reviews)

Watermelon Rind Bread And Butter Pickles

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Watermelon Rind Bread And Butter Pickles

Watermelon Rind
Onions
Pickling Salt
2 cups granulated sugar
Mustard Seeds
1 tablespoon turmeric
Celery Seeds
Ground Ginger
Peppercorn
4 cups white vinegar (5% acidity)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Watermelon Rind Bread And Butter Pickles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Watermelon Rind Bread And Butter Pickles

Prepare the watermelon: Use a spoon to scrape away all the pink flesh from the rind. Cut away the green outer skin with a sharp knife.
Cube the rind: Cut the rind into 1-inch cubes or thicker spears (for ease of handling and a nice rustic presentation).
Optional Alum Soak (Optional): If using alum, combine it with 1 cup of water in a large bowl. Add the watermelon rind, stir, cover, and refrigerate for 1-2 hours. Then drain and rinse thoroughly.
Salt the rind: Layer the watermelon rind and sliced onions in a large bowl, sprinkling each layer with salt.
Ice bath: Cover the mixture completely with ice cubes.
Rest: Let stand for 1 1/2 hours to draw out excess moisture.
Rinse: Drain the watermelon and onions thoroughly and rinse under cold water.
Make the brine: In a large saucepan, combine the water, vinegar, sugar, celery seed, turmeric, mustard seed, cloves, and peppercorns.
Simmer: Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
Cook the pickles: Add the drained watermelon rind and onions to the saucepan. Return to a boil, then reduce heat and simmer for 10-15 minutes, or until the rind is tender-crisp.
Pack and process: Pack the hot pickles into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids and rings, and tighten to fingertip-tight.
Process: Process the jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
Cool: Let the jars cool completely on a towel. Check for seals (lids should not flex). Store in a cool, dark place.