Spicy and Sweet Watermelon Rind Pickles
4 Quarts

  • 12 cups watermelon rinds, prepared as in step 1 below
  • 3 cups granulated sugar
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup balsamic vinegar
  • 1 cup white vinegar
  • 4 tablespoons mixed pickling spice
  • 1 tablespoon whole black peppercorns
  • 12 whole cloves
  • 8 thin slices of fresh ginger cut into strips about 2-inches long by 1-inch wide
  • 3 cinnamon sticks, broken into 1-inch pieces
  • 2 teaspoons whole allspice

Wash and cut away all green parts of the rinds, Cut away any red as well. Cut into cubes 1- inch by 1-inch pieces or with a cute flower mini cutter (that is what I use when I gift these).

Place cut rind pieces in a large stockpot filled with enough water to cover rinds and cook over high heat until boiling. Reduce the heat to medium and continue to cook until rinds are fork tender or for about 20 minutes. Remove from heat, drain and set aside.

While the rinds cook, in a medium large saucepan, add in all the other ingredients and simmer over medium heat for 15 minutes. Remove from heat and allow to pickling broth to slightly cool.

Place the cooked rinds in a large container that comes with tight filling lid. Pour the pickling broth over to completely cover and allow to completely cool. Place in the refrigerator and use as wanted. This will keep well for 3 to 4 months.