Watermelon Rind Pickles

Side Dishes
March, April, May, June, July, August

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.