What better way to reduce food waste than to make something edible and delicious from watermelon rind!  These pickles can be added to salads, or featured on a charcuterie board, or eaten plain as a tangy treat on a warm summer day.   

Yield: ~ 4 to 5 pint jars

Prep: 6 hours + overnight rest

Processing: 15 Minutes

INGREDIENTS:

• 3 quarts (~ 6 lbs) unpared watermelon rind
• ¾ cup salt
• 3 quarts water
• 2 quarts (2 trays) ice cubes
• 9 cups granulated sugar
• 3 cups 5% white vinegar
• 3 cups water
• 1 Tbsp (~48) whole cloves
• 6 cinnamon sticks, 1-inch pieces
• 1 lemon, thinly sliced, seeds removed

INSTRUCTIONS:

Prep:

• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.

Cook:

• Trim the pink flesh and outer green skin from thick watermelon rind.  Cut into 1-inch squares or fancy shapes as desired.  Cover with brine made by mixing the salt with 3 quarts cold water.
• Add ice cubes and let stand 3 to 4 hours.
• Drain, rinse in cold water.  Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).  Drain.
• Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth or spice bag).  Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.
• Heat watermelon in syrup to boiling and cook slowly 1 hour. 

Can:

• Pack hot pickles loosely into clean, hot jars leaving ½-inch headspace.  Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil. Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool, dark place.

Tips:

• Be sure to use vinegar that is marked as having 5% acidity.  This is essential to make the product shelf stable and to prevent bacterial growth that causes botulism. 

Source: National Center for Home Food Preservation pickling fruit: https://nchfp.uga.edu/how/pickle/fruit-pickles/watermelon-rind-pickles/