Watermelon Pickles

Why You’ll Love This Recipe

These watermelon pickles are the perfect balance of sweet, sour, and spice. The natural sweetness of the watermelon rind is enhanced with a tangy brine, creating a pickle that is both satisfying and surprising. Infused with cinnamon, allspice, cloves, and maraschino cherries, these pickles offer a lovely burst of flavor that can elevate any meal. Plus, making them at home allows you to preserve the watermelon rind and reduce waste, creating a unique treat for your pantry!

Ingredients

• 1 cup canning salt
• 1 gallon water
• 16 cups (1-inch) cubes watermelon rind
• 1 gallon water
• 3 cinnamon sticks
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 2 cups white vinegar (5% acidity)
• 3 cups white sugar, or more to taste
• 12 maraschino cherries, halved
• 1 lemon, thinly sliced
• 6 canning jars with lids and rings

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the watermelon rind: First, peel the green skin off the watermelon rind and cut it into 1-inch cubes. Set the cubes aside.
2. Salt the watermelon rind: In a large bowl, combine 1 gallon of water with the canning salt. Stir until the salt dissolves. Add the watermelon rind cubes to the salted water, ensuring they are fully submerged. Cover the bowl and refrigerate for 12-24 hours to allow the rind to soften and take on the salt.
3. Prepare the pickling brine: In a large pot, bring 1 gallon of water to a boil. Add the cinnamon sticks, allspice, and cloves. Boil for about 5 minutes, then remove the pot from heat.
4. Make the brine: To the hot spice mixture, add the white vinegar and sugar, stirring until the sugar is completely dissolved. Return the pot to low heat and simmer for about 10 minutes.
5. Drain the rind: After the rind has soaked, drain it well and rinse under cold water to remove excess salt.
6. Pack the jars: Sterilize the canning jars and pack them with the watermelon rind cubes. Add a few halved maraschino cherries and lemon slices to each jar for added flavor and color.
7. Fill with brine: Carefully pour the prepared pickling brine into each jar, covering the rind and fruit completely. Make sure there are no air bubbles by gently tapping the jars.
8. Seal and process: Place the lids and rings on the jars, tightening them just enough to be secure. Process the jars in a boiling water bath for 10 minutes to seal. Allow the jars to cool completely before storing.
9. Let them sit: For the best flavor, let the pickles sit for at least 2-3 weeks before opening. This allows the spices to fully infuse the watermelon rind.

Servings and Timing

• Servings: Makes about 6
• Prep time: 20 minutes (plus 12-24 hours for soaking)
• Cook time: 30 minutes
• Total time: 12-24 hours + 1 hour

Variations

• Spicy Pickles: Add a few slices of fresh jalapeño or a teaspoon of crushed red pepper flakes to the brine for a spicy kick.
• Fruit Infused: Try swapping out the maraschino cherries for other fruits like pineapple chunks or pears for a different flavor profile.
• Herb Infused: Add a sprig of fresh rosemary or thyme to the jar before sealing for a herbaceous twist.

Storage/Reheating

• Storage: Once sealed, store the watermelon pickles in a cool, dark place for up to 6 months. After opening, keep them in the fridge and consume within a month.
• Reheating: These pickles are typically served cold or at room temperature, but if you’d like to heat them up, gently warm the pickles in a saucepan over low heat. Avoid boiling to preserve the integrity of the flavors.

FAQs

1. Can I use seedless watermelon for this recipe?

Yes, seedless watermelon works perfectly for this recipe. Just be sure to remove the green skin and cut the rind into cubes.

2. How long do watermelon pickles last once opened?

Once opened, watermelon pickles should be stored in the refrigerator and consumed within a month.

3. Can I adjust the sweetness of the pickles?

Yes, you can increase or decrease the amount of sugar in the brine to suit your personal taste. Just remember that adding more sugar will make the pickles sweeter, while less will give them more of a tangy flavor.

4. Can I skip the maraschino cherries?

Yes, you can omit the maraschino cherries, though they add a touch of sweetness and color to the pickles. You can replace them with other fruits or leave them out entirely.

5. Can I use a different type of vinegar?

While white vinegar is traditional for this recipe, you can experiment with apple cider vinegar or rice vinegar for a different flavor profile.

6. How can I ensure my jars seal properly?

To ensure a proper seal, make sure the rims of the jars are clean before placing the lids on. After processing in the water bath, check that the lids have sealed by pressing the center—if it doesn’t pop back, the jar is sealed.

7. Do I need to sterilize the jars?

Yes, it’s essential to sterilize the jars before filling them to avoid contamination. Boil them in water for 10 minutes or use a sterilizing cycle in the dishwasher.

8. Can I use watermelon flesh instead of the rind?

This recipe is designed specifically for the watermelon rind, which has a firm texture that holds up well to pickling. The flesh is too soft for pickling and won’t have the same texture or flavor.

9. What can I serve watermelon pickles with?

Watermelon pickles make a great accompaniment to grilled meats, sandwiches, or even a cheese platter. They’re also a delicious snack on their own.

Conclusion

Watermelon pickles offer a unique and creative way to enjoy the entire watermelon, turning what would otherwise be discarded into a delectable treat. With a tangy brine, aromatic spices, and a hint of sweetness, these pickles are a perfect way to preserve the refreshing flavor of summer. Give them a try, and enjoy this delightful twist on traditional pickles!

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