Watermelon Pickles

READY IN: 25hrs
Recipe by threeovens

This recipe is for canning and uses all simple and common ingredients. From "Better Homes and Gardens."

Top Review by mommabear78

My daughter made these pickles, and my mom said they were the best she had ever tasted!

Ingredients Nutrition


  1. Cut the rind from the watermelon (you should have 4 1/2 lbs of rind); trim off any pink flesh and the green and pale green outer skin and discard.
  2. Cut the remaining rind into 1-inch pieces; you'll have about 9 cups of rind to pickle.
  3. Place the rind in a large nonreactive bowl; in another large bowl, combine 6 cups of water with the pickling salt.
  4. Pour the salt mixture over the watermelon rind, adding more water if needed to cover; let stand, covered and at room temperature, overnight.
  5. Next day pour rinds into a colander in the sink and rinse well with cold water, letting drain well.
  6. Place rinds in a large pot and cover with cold water; bring to a boil, cover, reduce heat and let simmer until rinds are tender, about 20 to 25 minutes, the drain again.
  7. Meanwhile, make a syrup in another large nonreactive pot, by combining sugar, vinegar, 11/2 cups water, cinnamon, and cloves; bring to a boil, stirring to dissolve sugar, then reduce heat and let simmer, uncovered, for 10 minutes.
  8. Strain syrup, discarding solids; add rinds to syrup, bring to a boil, reduce heat and simmer until rinds are translucent, 25 to 30 minutes.
  9. Pack into hot, sterilized jars, leaving 1/2-inch head space, wipe rims clean, tighten lids.
  10. Process in a boiling water canner for 10 minutes (begin timing once mixture returns to a boil); remove from canner and cool on wire racks.

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