Easy Pickled Watermelon Rind Recipe

Ingredients

• 3 quarts water
• 0.75 cup salt
• 4 quarts watermelon rind, white part only, cut into 1-inch cubes
• 2 tablespoons whole cloves
• 0.5 teaspoon mustard seed
• 10 (3 inch) cinnamon sticks, broken into pieces
• 1 quart apple cider vinegar
• 2 cups white sugar
• 4 drops green food coloring

Instructions

1. Dissolve salt in water in a glass bowl. Add watermelon rinds, ensuring they are fully submerged. Cover and refrigerate overnight.
2. Drain the salted water from the watermelon rinds and transfer them to a large saucepan or Dutch oven. Cover with fresh water, bring to a boil over high heat, and boil for 30 minutes. Drain and set aside.
3. Create a spice bundle by tying cloves, mustard seed, and cinnamon sticks in cheesecloth. In a large saucepan or Dutch oven, combine vinegar, sugar, and the spice bundle. Bring to a boil over high heat, then remove from heat and let steep for 15 minutes.
4. Add the drained watermelon rind to the saucepan. Return to high heat, bring to a boil, then reduce to medium and simmer for 45-50 minutes, or until the rind becomes transparent and the syrup slightly thickens. Remove and discard the spice bundle after 40 minutes. Stir in food coloring, if desired.
5. Carefully ladle the mixture into hot, sterilized 1-pint jars, leaving 1/2 inch of headspace. Wipe jar rims clean, then seal with new lids and rings. Process in a boiling water bath for 10 minutes, ensuring jars are covered by 1 inch of water. Let cool completely overnight, then check lids for proper sealing before storing. Refrigerate any opened jars.