Total Time
2hrs 5mins
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.

Ingredients Nutrition


  1. Pare watermelon rind and remove all pink portions.
  2. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
  3. Weigh.
  4. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
  5. Drain rind, wash in fresh water and drain.
  6. Combine remaining ingredients and boil together 5 minutes.
  7. Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
  8. Pack rind in hot sterilized jars.
  9. Cover with boiling syrup and seal.
  10. Spices may be tied in cheesecloth bag if desired.
  11. Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.


Most Helpful

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!

MizzNezz September 09, 2002

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.

goododdstuff August 23, 2015

This is not the traditional recipe. Watermelon pickle should not be at all lemony and should not be at all salty (by brining). It should be far more sweet than sour. Also, there's nothing wrong with using ground Allspice in this recipe, in fact, it's preferred. Whole cloves should be used, but bolstered with a small amount of ground cloves too. <br/><br/> Don't get me wrong... This recipe is very good, but if you want to experience the real-world, old-time flavor of pickled watermelon rind, leave out the lemon and use more sugar... Like 6 cups... and use 1 cup of cider vinegar and 1 cup of white vinegar.<br/><br/>It takes a little experience to get the exact mix but this recipe will definitely get you in the right direction. <br/><br/> LEAVE OUT THE LEMON! ADD SUGAR!!

ChefWorld July 22, 2013

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