Granny’s Watermelon RIND Pickles
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
Sweet and soft pickled watermelon rind spiced with allspice, ginger, and cloves. A Southern classic, perfect for holiday parties.
Ingredients
- 1 very large watermelon
- 29.6 ml calcium chloride
- 73.9 ml ground ginger
- 1.89 L sugar
- 946 ml white vinegar
- 591 ml water
- 7.39 ml whole allspice berries
- 7.39 ml whole cloves
- 1 cinnamon stick
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 186 mg
- Iron: 16.3 mg
- Magnesium: 234 mg
- Phosphorus: 212 mg
- Potassium: 1832 mg
- Zinc: 3.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 very large watermelon
- 29.6 ml calcium chloride
- 73.9 ml ground ginger
- 1.89 L sugar
- 946 ml white vinegar
- 591 ml water
- 7.39 ml whole allspice berries
- 7.39 ml whole cloves
- 1 cinnamon stick
Let's Cook
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Step 1.
Place a bunch of paper towels underneath the watermelon to catch juice. Using a chef's knife, cut the watermelon in half, then into 1-inch half-moon slices. Cut away the watermelon flesh, reserving it for eating. Cut the rind into 1½-inch chunks. Using a paring knife, trim the green parts from the white rind and discard.
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Step 2.
In a large plastic container big enough to hold all the rind, mix 2 tablespoons calcium chloride with 1 gallon cold water. Add the rinds, cover, and soak overnight in the refrigerator.
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Step 3.
The next day, drain the rinds and rinse them in several changes of cold water. In a large stockpot, whisk 5 tablespoons ground ginger with 1 gallon water and add the rinds. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the rinds can be pierced with a fork, 50 to 60 minutes.
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Step 4.
While the rinds cook, prepare the pickling syrup. In another large stockpot over medium heat, stir together 8 cups sugar, 4 cups white vinegar, 2½ cups water, ½ tablespoon whole allspice berries, ½ tablespoon whole cloves, and 1 cinnamon stick until the sugar is dissolved. (You can bundle the spices in cheesecloth or leave them loose.) Keep warm over low heat.
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Step 5.
When the rinds are done simmering, drain them in a colander and add them to the pickling syrup. Turn off the heat and let the pickles sit (not cook) in the hot syrup until the pickles are clear and the syrup is room temperature, about 4 hours.
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Step 6.
Divide the pickles among six sterilized pint jars and cover with the syrup, leaving ½ inch of headspace. Wipe the rims clean, place the lids on top, and screw on the bands. Process the jars in a water-bath canner according to the manufacturer's instructions.