Watermelon Pickles

Watermelon Pickles

  • Prep Time: 24 hrs
  • Total Time: 24 hrs 30 mins
  • Yield: 5pints

    • About This Recipe

    “This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they’s about the same-I like this best. I like them too.”

    Ingredients

  • 3quartswatermelon rind, cut into 1 inch squares
  • 3/4 cupsalt
  • 3quartswater
  • ice cube( 2 trays)
  • 1 1/2 teaspoonswhole cloves
  • 4cinnamon sticks, broken in half
  • 8cupssugar
  • 3cupswhite vinegar
  • 3cupswater
  • 1lemon, sliced paper thin-seeds removed

    • Directions

  • Slice the outer green and inner pink part of the rind.
  • Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
  • Cover with ice and let stand 6-7 hours.
  • Drain, rinse and drain again.
  • In a large pot add the rind and just cover with cold water.
  • Cook until JUST tender-around 10 minutes.
  • Dont overcook.
  • Drain.
  • Tie spices in a spice bag.
  • Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
  • Remove spice bag-reserve.
  • Pour syrup over rinds and add lemon slices.
  • Let stand overnight at room temp.
  • Heat rind and lemon in syrup and boil.
  • Cook until rind is translucent-around 10 minutes.
  • Pack hot into clean hot jars.
  • Add 1 piece of cinnamon from the spice bag to each jar.
  • Cover with boiling syrup leaving 1/2 inch head space.
  • Process in a boiling water bath at altitudes up to 1000 feet.

    • Reviews

  • “Oh MAN, is this stuff GOOD!I looked over several recipes and they were all about the same except for spices.I added 10 whole peppercorns and 10 whole allspice to this recipe, and it is OUTSTANDING!A bit sweet, but still GREAT!”

  • “Hi Di Neal;Just finished making your WATERMELON PICKLES, recipe #12692and they turned out super-great.I only had enough watermelon rind for 1/2 the recipe, so it was a samll batch.I made some CRYSTALIZED GINGER 2 days ago and had some syrup left over.I used this and added a bit more sugar and my, but it gave the pickles another flavor.Thank you for sharing this recipe with us.I am going out to buy a 22 to 25 lb. watermelon and will make a nice big batch.”Uncle Bill””

  • “Dibs my dear I made these over a month ago, and just opened my first jar.I wanted a pickle just like the ones my Late DM used to make for the holidays, but she didn’t use lemon rind, so I substitued lemon juice instead from one whole lemon.OMG!!! these are sooooo doggone good, and taste exactly like Moms.Thank you for giving me back a great memory, and wonderful pickle I used to love as a child.”

    •