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CookPal AI
Watermelon Pickles

Watermelon Pickles

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 24 Servings
  • $15

INGREDIENTS

  • Main ingredients

    • 🧂 1 cup canning salt
    • 💧 1 gallon water
    • 🍉 16 cups (1-inch) cubes watermelon rind
    • 💧 1 gallon water

  • Spices and flavoring

    • 3 cinnamon sticks
    • 1 teaspoon whole allspice
    • 1 teaspoon whole cloves

  • Pickling liquid

    • 2 cups white vinegar (5% acidity)
    • 3 cups white sugar

  • Additional flavoring

    • 12 maraschino cherries, halved
    • 🍋 1 lemon, thinly sliced

  • Equipment and jars

    • 6 1-pint canning jars with lids and rings

STEPS

1

Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover with plastic wrap or a lid and let sit for 12 hours.

2

Drain and rinse the rind completely.

3

Combine drained rind and 1 gallon water in a stock pot. Bring to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour. Drain and set aside.

4

Place cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, cherries, and lemon slices in the stock pot, stirring until sugar dissolves.

5

Add rind to the pot, bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag.

6

Sterilize jars and lids in boiling water for at least 5 minutes.

7

Pack rind and vinegar mixture into hot, sterilized jars, leaving 1/4 inch of space at the top. Remove air bubbles using a knife or spatula, and clean rims with a moist paper towel. Top with lids and rings.

8

Place jars in the stock pot with water level 1 inch above lids. Boil for 10 minutes to process.

9

Cool jars on a cloth-covered or wood surface until seals are tight. Store in a cool, dark area.

NUTRIENTS

Per 1 serving

🔥

136

Calories

  • 1
    Protein
  • 34
    Carbs
  • 1
    Fats

💡 Ensure the watermelon rind is thoroughly rinsed before boiling to remove any salt residue.Use cheesecloth or a spice bag to easily remove the spices after infusing the brine.Leave a consistent space in the jar to prevent overfilling during the boiling process.Verify the seal on each jar to ensure long-term storage and prevent spoilage.