Watermelon Pickles

Pickled Watermelon Fruit

Most recipes for Pickled Watermelon are actually for pickled watermelon rinds. The rind is more akin to a vegetable, while the watermelon flesh is the juicy fruit-like part that we savor. It is usually regarded as a seasonal treat but the flavor of summers bounty can also be preserved in a multitude of delectable ways. The Brine for this recipe contains vinegar which is necessary for the preservation - the vinegar pickle taste is melded with the cinnamon, sugar, lemon and natural melony sweetness to create a unique taste experience.

  • Watermelon Rind Preserves
  • Pickled Watermelon Rind
  • Fruit Pickles
  • Growing Watermelon
  • Square Watermelons
  • Watermelon Seed Saving
  • Short Season Melons
  • Yellow Watermelons
  • Watermelon Pest / Disease
  • Blossom End Rot
  • Hollow Watermelons - Why ?
  • Small Stunted Watermelons - Why ?
  • Watermelons Bursting and Splitting

  • Ingredients

    4 quarts diced seeded watermelon

    5 cups sugar

    1/4 tspn kosher salt

    1/2 cup cider vinegar

    2 slices lemon

    1 tbsn cracked Cinnamon Whole

    1 tspn whole cloves

    Pickled Watermelon Fruit

    Put diced melon in colander and with your hands, squeeze out as much juice as possible. Don't pulverize the melon flesh , you'll end up with mush - squeeze gently, VERY gently. Let drain for 1 hour.

    Put melon, sugar, salt, vinegar and lemon in large, heavy kettle.

    Add spices tied in a Spice Bag. Cook slowly for 50 to 60 minutes. Stir occasionally to prevent sticking.

    Pack at once into hot sterilized jars and seal.