Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
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Publisher source
Preparation timeline
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Equipment
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Visual method guide
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Safety essentials
Do not alter safety-critical values.
About this recipe
Watermelon Rind Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
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Watermelon Rind Pickles — Mrs. Wages
Ingredients
- 4 qts prepared watermelon rind
- 3 Tbsps Mrs. Wages® Pickling Lime
- 2 qts water
- 8 cups granulated sugar
- 1 qt Mrs. Wages® Pickling & Canning Vinegar (5% acidity)
- 1 qt water
- 1 lemon, thinly sliced
- 2 Tbsps whole cloves
- 3 sticks cinnamon (3-inch pieces)
- 2 pieces ginger root (1-inch long)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired. Dissolve lime in 2 quarts water in a food grade storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature.
- Drain and rinse several times to remove all lime. Put rind in a large saucepan and cover with cold water. Bring to boil. Simmer just until tender and drain. Prepare home canning jars and lids according to manufacturer's instructions. Keep jars hot.
- Tie cloves, cinnamon, and ginger in cheesecloth bag. In a large saucepan, combine spices with sugar, vinegar, the remaining 1 quart water, and lemon. Simmer for 10 minutes. Add watermelon rind and simmer until rind is clear. Add boiling water if syrup becomes too thick before rind is clear.
- Remove spice bag. Pack rind into hot jars, leaving 1⁄2-in headspace. Add syrup leaving 1⁄2-in headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method.
- Processing: As published by Mrs. Wages: "process for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
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Frequently asked questions
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Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.