Ingredients

How to make it

  • Remove most of the pink fruit from watermelon rind; a little rim of pink makes your pickles prettier. Cut all outer green skin from rind.
  • Cut rind in 2-inch chunks or triangles pictured. Weigh out 5 1/2 pounds or measure 4 quarts of rind, add salt and 4 quarts of cold water. Let stand in the kitchen overnight.
  • Drain and rinse well. Add alum and 4 quarts water. Cook to a boil, reduce heat, simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until tender, about 45 minutes.
  • Water should cover rind, add more if needed. Add sugar and cook briskly until rind looks transparent. Takes about 45 minutes. Now add vinegar and cook 25 minutes more.
  • Toss in all spices and cook 5 minutes only. Longer cooking darkens the syrup. Pack into 6 sterilized pint jars along with spices and syrup. Seal. Store 2 weeks before using.

Reviews & Comments 5

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  • angela9090 4 years ago
    Thanks a bunch for posting this, My Great- grandmother made tons of pickles. We found some down in her cellar 10 yrs. after she went to be with God, Brought back so many touching memories!, I plan to make these watermelon pickles for my grandsons !
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    " It was excellent "
    lunasea ate it and said...
    And very cool clipping...nice. =)
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    " It was excellent "
    lunasea ate it and said...
    My mom and grandma used to make these too. So delicious! Great post - thank you!
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    " It was excellent "
    shirleyoma ate it and said...
    My mom used to make these, loved them... got my 5
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  • kismet 6 years ago
    Grandma use to can Watermelon rind pickles,and yellow tomato perserves,Thank-you for bring back a fond memory.
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