Prep 1 hr 30 mins
Cook 35 mins
Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.
- 4 lbs watermelon rind
- 2 cups vinegar (white)
- 2 cups water
- 4 cups sugar
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 lemon, sliced thin
- 1⁄4 cup salt
- 1 quart water
- Pare watermelon rind and remove all pink portions.
- Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
- Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
- Drain rind, wash in fresh water and drain.
- Combine remaining ingredients and boil together 5 minutes.
- Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
- Pack rind in hot sterilized jars.
- Cover with boiling syrup and seal.
- Spices may be tied in cheesecloth bag if desired.
- Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.
I doubled the recipe and made a little extra syrup and got 7 pints. I cut the watermelon rind in 1 inch pieces. The flavors in the syrup are great, with the cloves giving a wonderful extra kick! I had these when I was a girl and always wanted to make some. Thanks for the recipe, Cindy!
Delicious! Nice balance of flavors, not too sweet like many sweet pickle recipes. The spice flavors are also not too heavy. I will definitely make this again!
Why has this recipe not been edited and revised based on the date it was first posted? It is missing vital instructions such as using pure pickling salt, not table salt. The spices need to be removed after the initial boiling period so that all jars have the same flavor, ALL of the rind needs to be simmered at the same time, not "a few at a time", otherwise, as I tested, the solution keeps evaporating and reaches the jelly stage because there are no instructions on keeping a lid on the pot while simmering OR adding water to compensate for water or vinegar loss. I have been home canning for over 40 years and have always used the USDA guide which is FREE. At the minimum, EDIT your recipe on this site.