Thursday, September 13, 2012

Watermelon Rind Pickles Day 2

Sweet Pickled Watermelon Rind
1 Large Watermelon
Approximately 3 quarts water for soaking
24 ice cubes
3/4 cup canning salt

9 cups sugar
3 cups white vinegar
3 cups water
1 Tbsp cloves
6 sticks cinnamon
1 lemon thinly sliced 


In a small square of cheesecloth tie the cinnamon sticks and cloves. 

In a large non reactive pot add sugar, vinegar, water and spice bag. 

Boil for 5 minutes to make a syrup.

Slice 1 lemon thinly.

Add to hot syrup and turn off heat.

Now remove your watermelon cubes from the water they have been soaking in overnight and rain and rinse well in a colander.  

Now add to large pot and cover with water and cook until fork tender. ( Do not overcook)


Now add cooked cubes back to a large non reactive pot or bowl. I added mine to a large stainless steel bowl. Cover with syrup and leave spice bag in. Cover and refrigerate for 24 hours. 

That concludes Day 2. I'll post Day 3 instructions tomorrow.

Blessings from The Holler

The Canned Quilter


  1. Looking great. Know they will taste great, too.

  2. This is fantastic.this gives me a new meaning for next years watermelon season. Now if I could just taste one lol.

  3. Could you use something besides the lemon or maybe just leave it out all together? Would that affect the outcome at all? I have a friend who is allergic to citrus but we'd like to try this recipe.

  4. Thanks CQ for linking this up at the Carnival of Home Preserving!


Feel free to challenge me, disagree with me, or tell me I’m completely nuts in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please. Also I am not a free advertisement board if you want to push a product on my comments I will delete you fast !!!

Related Posts with Thumbnails