Pickled Watermelon Rind

Watermelon Rind the Forgotten Condiment.

There's lots of things you can do with a watermelon. You can slice it up and serve it a barbeque with corn on the cob, chicken and burgers. If you have an artistic flare, you can carve it into intricate designs. You can hollow it out and make a punch bowl. You can put it on a fence post, pretend it's your ex and blast it . You can butter it up and chase it around the swimming hole. One country favorite from yesteryear that a lot of folks are wise to is Pickled Watermelon Rind, a tasty but pretty much forgotten condiment.

  • Watermelon Rind Preserves
  • Pickled Watermelon Fruit
  • 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 Melons. Why ?
  • Watermelons Bursting and Splitting

  • Ingredients

    4 qts cubed melon rind

    1 cup canning salt

    1 gallon cold water

    7 cups sugar

    1/2 cup thinly sliced lemon


    1 tablespoon whole cloves

    1 tablespoon whole Allspice

    1/4 teaspoon mustard seed

    3 sticks cinnamon

    2 cups vinegar

    Peel watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces.

    Dissolve salt in water; add rind and let stand 6 hours or overnight.

    Drain; rinse. Cover rind with cold water in a large saucepot.

    Cook until tender, about 20 minutes.

    Drain and then set aside.

    Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large sauce pot.

    Bring to a boil and cook for 10 minutes. Add rind, simmer until rind is transparent.

    Remove spice bag.

    Pack hot rind and liquid into hot jars, leaving 1/4 inch head space. Remove any air bubbles.

    Adjust two-piece caps. Process 10 minutes in a boiling water canner.