Watermelon Rind Pickles


Courtesy of Aunt Sammy's Radio Recipes Revised, issued by the Bureau of Home Economics, U.S. Department of Agriculture, May 1931


Watermelon Rind Pickles


For 1 Batch(es)


  • Limewater:
  • 4 pounds watermelon rind
  • 8 cups water
  • 2 tablespoons lime
  • 8 cups vinegar
  • 2 cups water
  • 4 1/2 pounds granulated sugar
  • 2 tablespoons allspice
  • 2 teaspoons whole cloves
  • 10 small pieces stick cinnamon

Watermelon Rind Pickles Directions

  1. Select rind from a firm, not overripe melon, and, before weighing, trim off green skin and pink flesh. Cut in inch cubes and soak for 1 ½ hours in the limewater.
  2. Drain, cover with fresh water, cook for 1 ½ hours, or until tender, adding more water as it boils off. Let stand overnight in this same water and next morning drain.
  3. Bring to a boil the vinegar, 1 pint water, sugar and spices tied loosely in cheesecloth. Add the drained watermelon and boil gently for 2 hours or until the syrup is fairly thick.
  4. Remove the spice bag, pack the watermelon pickles and syrup in sterilized glass jars, seal airtight, and store in a cool place.

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