Sunday, August 31, 2008

Watermelon Rind Pickles

This is one of my grandmother's recipes that I photocopied the last time that I was in Florida visiting. It is from a typed card (from a typewriter) that was dog-eared and obviously well-used. I remember eating this when I was a child, and it was yummy. I have never canned, but when I do eventually do it, this is one of the first things I will make. I love heirloom recipes!

Watermelon Rind Pickles

  • 1 1/2 qts cubed watermelon rind
  • 8 c granulated sugar
  • 2 tbsps whole all-spice
  • 3 tbsps salt
  • 3 qts water
  • 1 pt vinegar
  • 2 tbsps whole cloves
  • 6 - 3" sticks cinnamon


Use rind from a firm, not overripe melon. Before measuring, trim off green skin and pink flesh; cut rind in 1" cubes. Soak overnight in combined salt and 1 qt water; drain.

Cover with fresh water; cook until tender; drain. Boil together remaining 2 qts water, sugar and vinegar for 5 minutes. Tie spice in cheesecloth bag; add. Add rind; cook uncovered until transparent - about 45 minutes.

Remove bag. Turn at once into clean, hot, sterilized preserve jars; seal.

Makes about 2 pints.

Note: Store any leftover syrup in refrigerator. Use for a second lot of watermelon pickles the next day, or store and use before it spoils.


Manager Mom said...

That sounds oddly delicious.

Thrifty and chic mom said...

Sounds good, thanks for linking to my blog!