Cinnamon Watermelon Rind Pickles



  • 16 cups watermelon (sliced peeled, rind*, about 2 medium)
  • 1 cup canning salt (or pickling)
  • 8 cups water (cool, divided)
  • 6 cups granulated sugar
  • 4 cups white vinegar
  • 3 inches cinnamon sticks (broken half)
  • Remove All from Shopping List


    1. LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
    2. TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
    3. COMBINE rind with remaining 4 cups cool water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.
    View 4 More StepsDiscover more recipes from Foodista
    Did you make this?