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