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Watermelon Pickles

Serving size: 1/4cup Yield: 6 half-pints
Prep 1 hr Stand  overnight Cook 45 mins Process 10 mins
Watermelon Pickles
  • 1 10  pound  watermelon
  • 6  cups  water
  • 1/3  cup  pickling salt
  •  Cold water
  • 3 1/2  cups  sugar
  • 1 1/2  cups  white vinegar
  • 1 1/2  cups  water
  • 15  inches  stick cinnamon, broken
  • 2  teaspoons  whole cloves

1. Cut rind from watermelon (you should have about 4 1/2 pounds rind). Trim off the pink flesh and the green and pale green outer portions of the watermelon rind; discard those portions. Cut the rind into 1-inch squares or other shapes. Measure 9 cups rind.

2. Place the 9 cups rind in a large nonmetal bowl. In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add more water, if necessary, to cover). Cover bowl and allow to stand at room temperature overnight.

3. Pour the rind mixture into a colander set in sink. Rinse mixture under cold running water; drain well. Transfer rind to a 4-quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.

4. Meanwhile, for syrup, in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon, and cloves. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquids. Discard solids and return liquids to same pot.

5. Add watermelon rind to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until rind is translucent.

6. Pack hot rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

7. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (Watermelon Pickles)
  • cal. (kcal) 117,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 30,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 29,
  • pro. (g) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1288,
  • Potassium (mg) 4,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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