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    You are in: Home / Southern / Watermelon Rind Bread and Butter Pickles Recipe
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    Watermelon Rind Bread and Butter Pickles

    Watermelon Rind Bread and Butter Pickles. Photo by Chef #1800145405

    1/3 Photos of Watermelon Rind Bread and Butter Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    fluffernutter's Note:

    Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

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    Units: US | Metric


    1. 1
      To prepare the melon, use a spoon to scrape away all the pink.
    2. 2
      Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
    3. 3
      Cut rind into strips, cubes, or chunks.
    4. 4
      Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
    5. 5
      Let stand 1 1/2 hours.
    6. 6
      Drain and rinse.
    7. 7
      Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
    8. 8
      Add the MELON and onions and return to a boil.
    9. 9
      Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
    10. 10
      Fit with lids.
    11. 11
      Process in boiling water for 10 minutes.

    Ratings & Reviews:

    • on August 05, 2014


      This is a clear cut, no nonsense recipe which is really straightforward and not difficult. We made a mistake and picked a watermelon WAY before it was ripe (they aren't easy to judge) and so watermelon pickles it was. The only variation came from my using pickling spice as a substitute for mustard/celery seeds. And my only question is whether one is supposed to let them 'cure' for a week or two? That is what I decided to do.

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    • on May 12, 2012


      First off, I have never had watermelon rind pickles before in my life, but have always been intrigued by them. After a few false starts (thanks fluffernutter for the help!) I have 6 jars of the crunchiest, yummiest, homemade pickles I've ever had. Ok, 5 jars now :) The onions are fantastic too. I will be making these every year now, they are definitely winners!!! Thank you for converting me!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2009


      This was my first time making watermelon rind pickles and I chose this recipe because it didn't have the large amounts of sugar like all the other recipes, I found out that these tasted like my Grandma's bread and butter pickles that I loved so much as a kid but with watermelon rind and they are wonderful. I will definitely be making these again.

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    Nutritional Facts for Watermelon Rind Bread and Butter Pickles

    Serving Size: 1 (2197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.2
    Calories from Fat 8
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 7084.2 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 2.4 g
    Sugars 55.2 g
    Protein 1.8 g

    The following items or measurements are not included:

    watermelon rind

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