Watermelon Pickles

[MRAHoffman]

Both of my grandmothers used to make Watermelon pickles from the rinds of the watermelons (don't waste anything) and I have wanted to make them for years. I always remembered them at holidays and they were SO good. One used to put food color in and the other used to use green food color (this recipe calls for red) to make them pretty and often gave them as gifts. They were a candy treat to us kids. I just thought I would share with those who might be interested (this is the closest recipe on line I could find and am trying them myself...the oil of cloves and the oil of cinnamon were my hint...I think my health food store may have some). Take care and God bless.

Watermelon Pickles

1 thick rind of one large watermelon
7 cups sugar (3-1/2#)
1/2 teaspoon oil of cinnamon
1/2 tsp. oil of clove
1 pint cider vinegar (2 cups)

Peel and cut into chunks the rind of one large watermelon. Cover with
boiling water and cook until tender (can put a toothpick in it) -- maybe
a half hour? Drain well.

Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour
over well-drained rinds, in a non-metal bowl. Let stand 24 hours; drain
off syrup and re-heat it and pour over the rinds again let stand 24
hours. On the 3rd day, heat the rinds in the syrup and put in hot jars
and seal. Yield: 6-8 pints.

Notes: This recipe came from my neighbor in 1976.

Also, I stick these in a boiling water bath for about 5 minutes to be
sure they seal.


Additional Note: Similar recipe is in Farm Journal¹s Freezing & Canning
Cookbook, Doubleday, 1964. (8/1/91).

Farm Journal book says: Use rind from firm, preferably underripe melon;
trim off dark green skin and pink section, leaving a very thin line of
pink. Cut into 1² cubes or circles with a small biscuit cutter or
inside of doughnut cutter. Soak about 2 hours in salt water (1/4 cup
salt to 1 quart water) to cover. Drain; rinse and cover with cold
water. Bring to boil; cook until tender, but not soft (about 10
minutes); drain. Combine sugar, vinegar and spices; heat to boiling.

Add red food color if desired. (Note: Ick. Why would you do that?)

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Notes: First Place, Minnesota State Fair, 1985, 1986, 1997, 2007

[frugalfranny]

I remember eating these too. They are sooo good.


Too bad I lost my w-melon plants this year. I would try it. I will have to save this for next year. Thanks......

[CaddoRose]

I love these things!! I remember as a kid my Granny made these and I couldn't eat enough of them. Thanks for the recipe.

[happy4ofus]

hummm...my mom use to make this as well. Her recipe only called for salt and hot water.

[mauimagic]

Never had these, but it's sure worth a try - and that way we won't waste anything!! Mahalo for sharing the memories and the recipes!!

[s.nev]

My mother made watermelon pickles and I can still hear her admonishing us to leave some pink for the pickles! Watermelon was a summertime treat (melons were brought from TX to IA) and we tended to eat right down to the green!

[ncarr]

I actually had these for the first time a couple of weeks ago. Pretty good!