Sweet and Spicy Watermelon Rind Pickles

Follow our step-by-step guide on how to make Sweet and Spicy Watermelon Rind Pickles.

1. Step 1

   Begin by dissolving 1 cup of canning salt in 1 gallon of water within a large container.

2. Step 2

   Introduce the watermelon rind cubes, then cover the container with plastic wrap or a lid, allowing the mixture to rest for 12 hours.

3. Step 3

   Once the time has passed, drain the rind and rinse it thoroughly to remove excess salt.

4. Step 4

   In a stock pot, combine the drained watermelon rind with another gallon of water.

5. Step 5

   Bring this mixture to a vigorous boil, then lower the heat to medium-low, allowing it to simmer until the rind becomes tender, which should take about 45 minutes to 1 hour.

6. Step 6

   Afterward, drain the rind and set it aside.

7. Step 7

   Next, gather your spices—cinnamon sticks, allspice, and cloves—and place them in a cheesecloth or spice bag.

8. Step 8

   In the same stock pot, mix together vinegar, sugar, the spice bag, maraschino cherries, and lemon slices.

9. Step 9

   Stir the mixture until the sugar fully dissolves.

10. Step 10

    Reintroduce the watermelon rind to the pot, bring it back to a boil, and then reduce the heat to medium-low, simmering until the rind turns transparent, which should take about 5 to 10 minutes.

11. Step 11

    Once done, remove the spice bag and set it aside.

12. Step 12

    To prepare your jars, sterilize them along with their lids by boiling them in water for at least 5 minutes.

13. Step 13

    As you do this, place one whole clove and a piece of broken cinnamon stick into each jar for added flavor.

14. Step 14

    Carefully pack the watermelon rind and vinegar mixture into the hot, sterilized jars, leaving about a quarter-inch of space at the top.

15. Step 15

    Use a knife or thin spatula to eliminate any air bubbles, then wipe the rims of the jars with a damp paper towel to ensure a proper seal.

16. Step 16

    Cap the jars with lids and secure them with rings.

17. Step 17

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

18. Step 18

    Bring the water to a rolling boil, then gently lower the jars into the pot using a holder, ensuring there is a 2-inch gap between each jar.

19. Step 19

    If needed, add more boiling water to ensure the jars are covered by at least 1 inch.

20. Step 20

    Once the water returns to a boil, cover the pot and process the jars for 10 minutes.

21. Step 21

    After processing, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, allowing them to cool several inches apart.

22. Step 22

    Once cooled, press the center of each lid to check the seal; it should remain firm and not move.

23. Step 23

    Store your sealed jars in a cool, dark place, and relish the delightful taste of your homemade watermelon rind preserves.

24. Step 24

    This process not only preserves the rinds but also transforms them into a sweet, tangy treat that captures the essence of summer in every bite.