Home Canning Watermelon Rind Pickles with Recipe and Tips

During the summertime we eat a lot of watermelon. It’s one fruit that the entire family enjoys, including the kids. My 6 year old grandson would eat it every day, 365 days a year if he could. He loves it! Sam and I enjoy it as a low-calorie treat. It’s great for those who are watching their weight.

Last month I tried my hand at making homemade watermelon pickles. Some people around here refer to it as pickled watermelon rinds. Regardless, I used the recipe found in my Ball Blue Book on home canning and they turned out great!

You’ll need a water bath canner, pint size mason jars, a funnel, jar lifter, lid grabber, bowls, ladel, spoons, and a few other things to make them. I recommend that you use old kitchen linens (I keep a pile of them that I only USE for canning) so that you don’t ruin any of your good stuff. Canning can be messy! The recipe makes approximately 6-pint size jars.

Looking for more home canning recipes? We have over 100+ Canning Recipes on the TwoClassyChics blog. Soups, stews, fruits, vegetables, jams, jellies, marmalades, pickles, etc.

Watermelon Rind Pickles Recipe

4 quarts 1″ cubed watermelon rind
1 cup Ball Salt for Pickling & Preserving
8 quarts water, divided
3 sticks cinnamon
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1/4 tsp. mustard seed
7 cups granulated sugar
1/2 cup thinly sliced lemon
2 cups white vinegar, 5% acidity

Wash watermelon under running water, drain. Cut watermelon into quarters. Cut each section into 1″ slices. Remove the dark green peel from watermelon but don’t cut away the white rind. The dark green peel can be thick and tough. I had to use a very sharp knife and go slowly while removing it. Use caution. Discard the dark green peel.

Cut off the pink flesh for eating. Place it in a bowl or container. Cut white watermelon rind into 1″ cubes. Place into another bowl.

Put 4 quarts of hot water into a large bowl. Add salt, stirring until the salt dissolves. Add cubed watermelon rind. Stir to get the rind coated in the saltwater. Cover bowl and refrigerate overnight. Drain water and rinse watermelon under cool running water in a colander. Shake off excess water.

Tie spices in a spice bag (see list above).

Combine watermelon rind and 1 gallon water in a large cooking pot. Cook over medium high heat until rind is tender. Drain and set aside. Combine spice bag, granulated sugar, lemon slices, and white vinegar in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer and simmer for 10 minutes. Add watermelon rind. Simmer watermelon rind until it’s transparent. Remove spice bag.

Canning Instructions:

Pack hot watermelon rind into a hot jar, leaving 1/2″ headspace. Ladle hot pickling liquid over the rind. Remove air bubbls. Clear jar rim. Center lid on jar, adjust the band until its fingertip tight. Place jar on the rack elevated over simmering water in your waterbath canner. Repeat process until all of the jars are filled.

Lower the rack into the simmering water. Water must cover the jars by at least 1″ in depth. Adjust heat to medium-high. Cover and bring water to a rolling boil. Process pint jars for 10 minutes. Turn off heat and remove cover.

Let jars cool in the hot water for 5 minutes. Use a jar lifter to remove hot jars from the canner. I like to place an old cotton towel on my kitchen counter and then place the hot jars on top. Let jars cool for 8-12 hours. Check to make sure that all jars properly sealed. Label and store.

Notes: If any of the jars didn’t seal properly…refrigerate the pickles and enjoy them now! Once you open a jar you’ll need to keep that opened jar stored in your refrigerator. Never store your jars stacked on top of one another. They should always be stored in a cool, dry place and in a single layer.

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