Enter the characters you see below Sorry, we just need to make sure you’re not a robot. These old-fashioned watermelon rind pickles are flavored with a variety of spices and lemon juice, along with optional maraschino watermelon citrus for color. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Watermelon rind pickles can be served as part of an appetizer or picnic spread with other pickles and snacks or simply enjoyed as a sweet snack anytime the mood strikes. You can also add chopped watermelon pickles to salads or wraps. Trim the dark green and pink parts from the watermelon rind and discard.
Cut rind into 1-inch cubes and measure out 7 cups. Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.