Recipe by Donna T from daughter, Colleen
MONEY SAVED: $2
“There is a lot of perceived waste with a watermelon. Make that rind into pickles and it becomes something delicious!”
8 cups sliced peeled watermelon rind (2” x 1” pieces) – this item would potentially be discarded
6 cups water
1 cup canning salt
2 cups honey
2 cups white vinegar
6 cinnamon sticks (3” each), divided
1 tsp whole cloves
1 tsp whole peppercorns
Place rind in a large non-reactive (non-metal) bowl; stir in water and salt. Refrigerate several hours or overnight. Rinse and drain well. In a large pot, mix honey, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rind, return to boil. Reduce heat and simmer, uncovered, 10 minutes or until rinds are tender-crisp. Discard cinnamon sticks.
Place rinds into four hot 1-pint jars. Add hot liquid, leaving ½” headspace. Add 1 cinnamon stick to each jar. Wipe rims. Place hot, sterilized seals onto jars; screw on bands until fingertip tight. Place jars into simmering water, ensuring they are completely covered with water. Bring to a boil, process for 10 minutes. Remove jars and cool.