Sweet Cinnamon-Pickled Watermelon Rinds

Summer is almost over!  I should know.  I let TAB out of the house in a dress today and by the time the bus was 1 minute out, I was regretting it.  Drizzling rain and temperatures in the mid-60’s.  It’s supposed to warm up to the mid-70’s by this afternoon, but still. I asked her when we stepped outside if she was sure she was warm and she assured me she was.  She did have a jean jacket on, but I could tell she was cold and by that time it was too late to do anything about it.

Anyways, summer to me means barbecues and watermelons.  And every time the kids beg me to buy a watermelon I am tempted to buy the convenient pre-cut watermelon/fruit salad so I don’t have to deal with the rind.  But this summer, after we visited Auntie Marie and she cut a watermelon and let TAB eat it straight from the rind, I didn’t have a choice but to buy one when we got home. And then I decided since I was going to go all the way with the watermelon and the rind, I may as well try to pickle some watermelon rind and see what I came up with.  It turned out a little sweet, a little sour, and a little cinnamon-y.

I started out by soaking my watermelon overnight in ice water.  I trimmed the green skin off the rind and most of the pink fruit was gone.


Then I made the syrup – combined honey, maple syrup, vinegar, water, cloves, cinnamon sticks and lemon in a sauce pan and brought to a boil.


Added the watermelon and simmered for about 15-20 minutes.


Store in glass jars in the refrigerator.  Enjoy!


ice water to soak watermelon rind in
1 lb watermelon rind, green skin trimmed off and pink flesh removed
1 cup honey
1/4 cup maple syrup
1/2 cup white vinegar
2 cups water
5 whole cloves
3 cinnamon sticks
1/2 lemon, thinly sliced

Soak watermelon in ice water ovenight.  Drain and set aside.  Bring honey, maple syrup, vinegar, water, cloves, cinnamon sticks and lemon to a boil.  Add watermelon rind and reduce heat.  Simmer for about 15 minutes.  Store in large glass mason jars in the refrigerator.