Watermelon Pickles

Tim Hankel


This is a sweet pickled watermelon rind recipe. For a change of pace, check out my other recipe for Red Watermelon Pickles.


★★★★★ 2 votes

3 pints


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  • 2 lb
    watermelon rind
  • 4 c
  • 2 c
    white vinegar
  • 2 c
  • 1
    lemon, thinly sliced (optional_
  • 2 Tbsp
    cinnamon bark
  • 1 Tbsp
    whole cloves (adjust down if you don't like to much clove taste)

How to Make Watermelon Pickles


  1. Trim dark green and pink parts of rind; cut rind in 1-inch cubes. Soak overnight in salt water-1/4 cup coarse-medium l to 1 quart water; rrn; rinse and cover with cold water. Cook just tender; drain.
  2. Combine sugar, vinegar, water, lemon, and spices tied in a gab. Simmer 10 minutes.
  3. Remove spice bag; add watermelon rind. Simmer until clear. Fill hot sterilized jars to to 1/2 inch from top. Seal. (This means hot water bath, for approximately 15 minutes)

Printable Recipe Card

About Watermelon Pickles

Course/Dish: Fruit Sides

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