Watermelon Pickles, Mark's

Watermelon Pickles, Mark's

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Megan Stewart


This one is from Mark's Polish family recipes, they used everything they had to eat...


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Stove Top


  • 4 lb
    watermelon rind
  • 2 Tbsp
    whole spice
  • 2 Tbsp
  • 1 1/2 qt
  • 4 1/2 lb
  • 10 stick
  • 1 qt

  • 2 qt
  • 2 Tbsp
    lime (calcium oxide from local drugstore)

How to Make Watermelon Pickles, Mark's


  1. Trim off green skin and pink flesh. Weigh 4 lbs. of the remaining portion and cut in 1" pieces. Soak for 2 1/2 hours in limewater.
    Drain, cover with fresh water, and cook for 1 1/2 hours or until tender. Add more water as needed. Let stand several hours or overnight. Drain.
    Put spices loosely in a clean, thin, white cloth, tie top tightly. Bring to boiling the spices, vinegar, 1 quart water and sugar.
    Add the watermelon rind and boil slowly for 2 hours, or until the syrup is fairly thick.
    Remove spice bag; pack watermelon rind in sterilized hot jars.
    Pour syrup over rind, filling jars to top. Seal tightly. Turn jars upside down.
    Do not move until cool.
  2. Notes: Again, this is clearly a new world borrowing. My personal guess is that this must have come from Pennsylvania German (Amish) roots, but I won't swear to that, as a number of cooking histories claim these as belonging to various areas in the US, ranging from North Carolina to Maine.

Printable Recipe Card

About Watermelon Pickles, Mark's

Course/Dish: Vegetables
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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