Skip to content

Watermelon Rind Pickles

Most experts say watermelons taste best just off the vine, simply chilled and cut in wedges. But watermelon has been served in just about every way imaginable: as rind pickles, and in preserves, salads, slushes, cakes and pastries. During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses. Russians go so far as to make beer from watermelon juice. Americana magazine, July, 1989.

  • Peeled rind from 1 large watermelon (about 8 cups) cut into 1-inch strips or squares 
  • 1/2 c. salt 
  • 2 1/2 c. cider vinegar 
  • 2 c. sugar 
  • 2 T. whole cloves 
  • 1 cinnamon stick, broken in pieces 
  • 2 T. allspice 

Place the rind in a pot. Mix the salt with 1 1/2 quarts cold water and pour it over the rind. Let is soak for about 6 hours. Drain and rinse in cold water several times. Add fresh, cold water to cover, bring to boil, and simmer until fork-tender. Drain. Put the vinegar and sugar in a separate pot with a c. of water, and add the cloves, cinnamon, and allspice tied in cheesecloth. Simmer until the sugar dissolves. Add the watermelon rind, and simmer until liquid is clear; add more water if necessary. Remove cheesecloth bag, pack the pickles in sterilized jars with the boiling liquid, and seal. Makes 2 quarts.

Back to top