Spiced Watermelon Rind

Linda Kauppinen


When everyone else tosses their rind, our family pickles it! Oh what a treat this is during the holidays and it's always gone after the first of the new year. To me, it has a taste of Christmas about it.
This does not taste like watermelon at all but more like a sweet relish! If you have never tried it, now is the time!

★★★★★ 1 vote
Stove Top


5 lb
watermelon rind (cut in 2" chunks, each with about 1/4" strip of pink watermelon fruit)
1/2 c
2 qt
5 c
granulated sugar
2 c
apple cider vinegar
1 1/2 c
1/8 tsp
oil of cloves
1/8 tsp
oil of cinnamon


1Place watermelon chunks in large dishpan or crock.
2Combine salt with 2 quarts of water and pour over the watermelon.
Let it set overnight.
3Drain and rinse with fresh water and then drain again.
4Place watermelon in a large saucepan, add fresh water and cook until tender.
5Meanwhile, combine sugar, vinegar, 1 1/2c water and spices.
Bring to a boil and pour over the cooked and drained watermelon.
Let it set overnight.
6Drain watermelon, reserving the syrup.
Bring the reserved syrup to a boil and pour over the watermelon.
Let it set again overnight.
Repeat this process for 3 days.
7On day 3, cook the watermelon and syrup together for 3 minutes. Then pour into hot sterilized jars and seal using cold bath method.

About Spiced Watermelon Rind

Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom