Watermelon Pickles

Recipe by Diana Adcock
READY IN: 24hrs 30mins
YIELD: 5 pints




  • 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.