Make these pickles – ready in about a week and they keep for a good 2-3 months in the fridge. Watermelon pickles are generally made with lots of sugar. This recipe uses a stevia …
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Directions. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight. Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
Combine the spices with sugar, vinegar and water and simmer for 10 minutes. Add the watermelon rind to the hot mixture, add the food coloring, if desired, and boil until the rind is clear. Remove spice bag and pack the boiling hot pickles into sterilized jars, leaving 1/2 inch head space. If you need more liquid to fill jars, add boiling water.
In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight. Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice.
Then the watermelon just sits in the refrigerator until pickled perfection is achieved, with no traditional canning necessary. Once they are ready, these watermelon pickles are firm, tart, briny, a bit spicy, and highly addictive!