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Watermelon Pickles Recipe

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This recipe for Watermelon Pickles is from The Anderson Family Cookbook, Vol.I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds watermelon rind
1/4 cup pickling salt
4 cups water
2 cups sugar
1 cup white vinegar
1 tbsp. broken stick cinnamon
1 1/2 teaspoons whole cloves
1/2 lemon, thinly sliced
Directions:
Directions:
Trim the dark green and pink parts from watermelon rind. Cut white rind in 1-inch cubes and measure 7 cups. Soak watermelon rind overnight in a mixture of the pickling salt and water. If it takes more to cover, use the same proportion salt to water. Drain and rinse watermelon rind. Cover rind with cold water in a large saucepan; cook just until tender. Meanwhile, in a 6 to 8-quart kettle or Dutch oven, combine sugar, vinegar, cinnamon, whole cloves, and 1 cup water. Simmer mixture 10 minutes, then strain. Add drained watermelon rind and lemon slices. Simmer the mixture until watermelon rind is translucent. Fill hot half-pint jars with watermelon rind and syrup mixture, leaving 1/2-inch head space. Adjust lids. Process in boiling water bath for 5 minutes.
Number Of Servings:
Number Of Servings:
Makes 2 1/2 pints
Personal Notes:
Personal Notes:
Half of the fun of eating watermelon in the summertime was eating the watermelon pickles mother would make from the rind.

 

 

 

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