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Watermelon Pickles

Condiments, Dressings, Sauces

  • Makes 6 pints.
    SERVES

Ingredients

  • Cheesecloth
  • 2 qts. cold water
  • 1-1/2 Tablespoons lime juice
  • 2 Tablespoons allspice
  • 2 Tablespoons whole cloves
  • 8 pieces of 2-inch cinnamon sticks
  • 1/2-inch piece ginger root
  • 3 qts. watermelon rind
  • 1 qt. fresh water
  • 1 qt. white vinegar
  • 4 lbs. sugar

Directions

Make limewater by mixing cold water with lime juice. Pack allspice, cloves, cinnamon sticks, and ginger root in cheesecloth to make a bag. Select thick rind from firm watermelons that are not too ripe. Trim off the green skin and pink flesh. Cut into 3- or 4-inch spears to make 3 quarts of rind. Soak for one hour in limewater. Drain, rinse, and place rind in a large clean pot, boiling until fork tender. This should take about 10 minutes. Drain. Place spice bag, vinegar, one quart fresh water, and sugar in a pan; bring to a boil. Add rind and boil gently until syrup becomes thick. Add a little more water if syrup becomes too thick. Let sit for a few minutes. Remove spice bag. Pack pickles in hot, sterile prepared jars and fill jars with liquid to within 1/2 inch of top. Seal.

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