Pickled Watermelon Rind

Recipe from

Oxmoor House


2 pounds watermelon rind (1 medium watermelon)
1 tablespoon pickling lime
7 cups water, divided
1 quart white vinegar, divided
3 (3-inch) sticks cinnamon
1 tablespoon whole cloves
1 tablespoon whole allspice
5 cups sugar


Remove outer green skin and pink flesh of watermelon rind. Cut greenish-white portion of rind into 1-inch cubes or other shapes, if desired.

Place rind in a large glass, ceramic, or stainless steel container. Combine lime and 1 quart cold water; pour over rind. Cover and let stand in a cool place 3 hours. Drain and rinse in 3 baths of cold water.

Place rind in a 10-quart stainless steel stockpot; cover with cold water. Bring to a boil, and boil slowly, stirring occasionally, 1 hour or until rind is translucent. Drain well.

Combine rind, 2 cups water, and 1 cup vinegar in a glass container; mix well. Cover and let stand in a cool place overnight. Drain; cover and set aside.

Combine cinnamon, cloves, and allspice; tie loosely in a cheesecloth bag. Combine spice bag, remaining 1 cup water, 3 cups vinegar, and sugar in stockpot. Bring to a boil; remove from heat. Cover and let stand 1 hour. Add rind to syrup. Bring to a boil; reduce heat, and cook over low heat, stirring occasionally, 2 hours or until rind is translucent. Remove spice bag; discard.

Pack rind into hot sterilized jars; pour syrup over pickles, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process watermelon rind in boiling-water bath 15 minutes.