How To Can Watermelon Rind Pickles

You can make watermelon rind pickles by transforming the often-discarded rind into a sweet, tangy, and crunchy treat.
 
If you’ve been wondering how to can watermelon rind pickles, the process is simpler than you might think and a brilliant way to reduce kitchen waste.
 
It mostly involves peeling, brining, and then simmering the rind in a flavorful syrup before processing the jars.
 
The result is a delicious condiment that tastes like a cross between sweet cucumber pickles and preserved citrus.
 
In this post, we’ll walk through how to can watermelon rind pickles step-by-step, ensuring you get a perfect batch every time.
 

How to Can Watermelon Rind Pickles: A Step-by-Step Guide

Learning how to can watermelon rind pickles is a rewarding skill that turns a summer fruit’s leftovers into a pantry staple.
 
The key is to treat the rind like a firm vegetable that needs softening and flavoring.
 

1. Prepare the Watermelon Rind

First, you need to prepare the rind properly, which is the foundation of learning how to can watermelon rind pickles.
 
Start by cutting the pink flesh away from the white part of the rind.
 
Then, using a sharp knife or a vegetable peeler, remove the tough green outer skin.
 
You should be left with the firm, pale white rind.
 
Cut this rind into uniform cubes or strips, about 1-inch thick, so they pickle evenly.
 
You’ll need about 6 to 8 cups of prepared rind for a standard recipe.
 

2. Brine the Rind for Crunch

To get that signature crunchy texture when you can watermelon rind pickles, you must brine the rind first.
 
In a large bowl, dissolve 1/2 cup of pickling salt in 8 cups of cold water.
 
Submerge the rind cubes in this saltwater solution.
 
Let them soak at room temperature for at least 2 hours, or overnight in the fridge for the best crunch.
 
The salt draws out excess water and firms up the cellular structure, which is crucial for how to can watermelon rind pickles that aren’t mushy.
 
After brining, drain the rind and rinse it thoroughly under cold running water.
 
Drain again and set aside.
 

3. Make the Pickling Syrup

The syrup is where the magic happens when you can watermelon rind pickles.
 
In a large pot, combine 4 cups of white sugar, 2 cups of white vinegar, 2 cups of water, and your spices.
 
For classic flavor, add 2 cinnamon sticks, 1 tablespoon of whole cloves, and 1 tablespoon of allspice berries (tied in a spice bag).
 
You can also add a few slices of fresh ginger or a teaspoon of mustard seeds for a zesty kick.
 
Bring this mixture to a boil, stirring until the sugar dissolves completely.
 
Reduce the heat and let it simmer for 5 minutes to meld the flavors.
 

Simmering and Canning Your Pickles

Now that your syrup is ready, it’s time to finish the cooking process and actually can watermelon rind pickles.
 

1. Cook the Rind in the Syrup

Add the drained rind to the simmering syrup.
 
Bring it back to a gentle boil, then reduce the heat and simmer until the rind becomes translucent and tender.
 
This usually takes about 20 to 30 minutes, but it depends on the thickness of your rind.
 
Be careful not to overcook them, or they’ll lose their crunch.
 
You want them soft enough to pierce with a fork but still holding their shape.
 

2. Pack the Jars

While the rind simmers, sterilize your canning jars and lids.
 
Once the rind is ready, use a slotted spoon to pack the hot rind tightly into the sterilized jars, leaving 1/2 inch of headspace.
 
Ladle the hot pickling syrup over the rind, ensuring it covers the solids completely while maintaining that 1/2-inch headspace.
 
Use a bubble tool or a knife to remove air bubbles from the jars.
 
Wipe the rims clean and secure the lids.
 

3. Process in a Water Bath Canner

To safely can watermelon rind pickles for shelf storage, you need to process the jars in a boiling water bath.
 
Place the jars in a water bath canner, ensuring they are covered by at least 1 to 2 inches of water.
 
Bring the water to a rolling boil and process pint jars for 10 minutes (adjust for altitude if needed).
 
After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
 
Carefully lift the jars onto a towel-lined counter and let them cool undisturbed for 24 hours.
 
You’ll know they’re sealed when the lids are concave and don’t pop when pressed.
 

Tips for Perfect Watermelon Rind Pickles

Mastering how to can watermelon rind pickles also means knowing a few insider tips.
 

1. Choose the Right Watermelon

Not all watermelons are equal when you want to can watermelon rind pickles.
 
Look for a melon with a thick, firm rind.
 
Thinner rinds tend to turn mushy during processing.
 
A firm, dark green watermelon with a creamy yellow field spot usually has the sturdy rind you need.
 

2. Don’t Skip the Brine

The salt brine is non-negotiable if you want crunchy pickles.
 
It’s the secret step that separates a soggy pickle from a crisp one.
 
If you’re short on time, you can brine for just 2 hours, but overnight is always better.
 

3. Experiment with Spices

While the classic cinnamon and clove blend is delicious, don’t be afraid to get creative when you can watermelon rind pickles.
 
Try adding star anise, cardamom pods, or even a pinch of red pepper flakes for heat.
 
A splash of apple cider vinegar instead of white vinegar can add a lovely depth of flavor.
 

So, How to Can Watermelon Rind Pickles?

You can can watermelon rind pickles by preparing the rind, brining it for crunch, simmering it in a sweet and tangy syrup, and processing the jars in a water bath.
 
It’s a straightforward process that turns a throwaway part of the fruit into a prized pantry item.
 
The next time you enjoy a watermelon, don’t toss the rind.
 
Instead, use this guide on how to can watermelon rind pickles, and you’ll have a delicious, homemade condiment to enjoy all year long.
 
Happy canning!