Return to Content

Carolyn's Watermelon Pickle

Carolyn’s Watermelon Pickle
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4-5 pints.

These crunchy, translucent, sweet-sour chunks are positively addictive, and make a piquant addition to a simple meal. They go so fast that you might want to double the recipe!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Rind from half of a large watermelon
  • Cold water
  • 3 pounds sugar
  • 1 pint cider vinegar
  • 1/2 ounce whole clove
  • 1/2 ounce whole allspice
  • 1 cinnamon stick, broken


Slice watermelon rind into 1-inch strips and peel off the green skin. Cut the rind into 1-inch chunks. Cover with cold water and boil for 20 minutes. Drain. Blend sugar and cider vinegar. In a small square of cheesecloth place the cloves, allspice, and cinnamon, and tie the cloth firmly to make a bag. Add to the sugar and vinegar. Bring the sugar and vinegar to a boil and pour over the watermelon rind. Cover and allow to stand overnight. The next day drain off and save the syrup and spices and bring them to a boil again; pour over the rind and let stand overnight a second time. On the third day boil the rind and syrup together until the rind is transparent and the syrup is the consistency of honey. Place rind in sterilized jars, cover completely with syrup, and seal; process in boiling-water bath if desired.
Updated Thursday, November 8th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111