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Pickled Watermelon Rind
Source: dLife

Sweet pickled watermelon rind perfect for a hot summer day.

Prep Time: 20 hours
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 3752.8
Total Carbs 946.6 g
Dietary Fiber 49.6 g
Sugars 780.1 g
Total Fat 18.4 g
Saturated Fat 2.0 g
Unsaturated Fat 6.1 g
Potassium 13771.9 mg
Protein 75.0 g
Sodium 1524.0 mg
Dietary Exchanges
, 61 1/2 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 lb  Watermelon, fresh, 15" x 7 1/2"
6 cup  cold water
2 tbsp  salt
0 1/4 oz  pickling spice
3 pinch  ginger root slices
2 each  whole cloves
2 each  whole allspice
1 each  cinnamon sticks
1 1/4 cup  sugar
1 cup  distilled white vinegar
  1. Carefully peel off green layer from watermelon using a vegetable peeler. Save watermelon for another use. Slice rind into 1/2 inch pieces.
  2. Boil water and 5 teaspoons salt in a large pot over medium high heat. Place rind in pot and lower heat, simmer 15 minutes. Strain and place rind in a large bowl.
  3. Add pickling spice, ginger, cloves, allspice, and cinnamon to a double layer of cheesecloth. Secure edges of cheesecloth together with string. Add cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar to a pot and let boil, mixing until sugar dissolves.
  4. Spoon hot vinegar mixture over rind. Let cool to room temperature. Wrap and refrigerate 12 hours.
  5. Drain rind mixture through a fine chinois over a pot. Place solids back into bowl. Boil liquid and spoon over solids. Refrigerate again for at least 8 hours.

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