Recipes Desserts Candy Recipes Watermelon Rind Candy 4.9 (9) 8 Reviews 3 Photos Some call them watermelon pickles but Grandma called them watermelon rind candy because they are sweet. Submitted by TLMorrow Updated on October 15, 2024 Save Rate Print Share Close Add Photo 3 Prep Time: 1 hr Cook Time: 15 mins Additional Time: 10 days Total Time: 10 days 1 hr 15 mins Servings: 100 Yield: 14 (1-pint) jars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 100 servings 2 ½ gallons water 1 tablespoon salt 2 gallons watermelon rind, white part only, cut into 1-inch cubes 26 cups white sugar, divided 1 quart apple cider vinegar 28 whole cloves 14 (3 inch) cinnamon sticks Directions Bring water and salt to a boil in a large, enamel stockpot over high heat. Add watermelon rinds; return to a boil. Cook for 20 minutes, then drain. Add 6 cups sugar and vinegar to stockpot; bring to a boil. Remove from heat, stir in watermelon rinds, cover, and let stand overnight. On day 2, transfer rinds from syrup to a clean bowl using a slotted spoon. Heat syrup in stockpot over high heat; add 4 cups sugar and bring to a boil until sugar has dissolved. Remove from heat, stir in watermelon rinds, cover, and let stand overnight. On day 3, transfer rinds from syrup to a clean bowl using a slotted spoon. Heat syrup in stockpot over high heat; add 2 cups sugar and bring to a boil until sugar has dissolved. Remove from heat, stir in watermelon rinds, cover, and let stand overnight. Repeat Step 3 every day for 6 more days. On day 10, inspect 14 (1-pint) canning jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars, rings, and lids in boiling water; immerse in simmering water until watermelon rinds are ready. Pack rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add 2 cloves and 1 cinnamon stick to each jar. Return syrup to a boil; fill jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel and remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars 2 inches apart into pot using a holder. Pour in more boiling water if necessary to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 to 15 minutes. Remove pot from heat; let jars stand in water off heat for 2 hours. Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart until cool. Once cool, press the center of each lid with a finger to ensure that the seal is tight (and lid does not move up or down). Store in a cool, dark area for 2 weeks before opening. I Made It Print Nutrition Facts (per serving) 221 Calories 0g Fat 56g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 100 Calories 221 % Daily Value * Total Fat 0g 0% Sodium 75mg 3% Total Carbohydrate 56g 20% Dietary Fiber 1g 2% Total Sugars 52g Protein 0g 1% Vitamin C 5mg 5% Calcium 15mg 1% Iron 0mg 1% Potassium 68mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.