← Back to Search Results
canning, pickling, preserving American, Southern
Wonderful Watermelon Pickles Default

Comments: 0


Hard to find at a local grocery outside the South, these morsels will make you a believer if you try them once. Juts save the rind from the next watermelon you eat and take a little, time over the following three days to complete a series of simple steps.

Yield: Makes About 8 Pints



  • Rind of one large watermelon, cubed (makes about 16 cups)
  • ¾ cup pickling salt or heaping ¾ cup kosher salt
  • 1 gallon water


  • 6 cups sugar
  • 4 cups white vinegar
  • 2 cups packed brown sugar
  • 2 lemons, sliced thin
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 4 sticks cinnamon, broken more or less in half
  • ¼ teaspoon mustard seeds


The first day

1. This is the toughest part of the process. Cut the watermelon rind into manageable chunks. Scrape all the remaining red watermelon meat from the inside of the rind. Then pare off the hard green skin of the outer rind with a small knife. It’s not difficult but it takes a while. Cube the rind into bite-size pieces.

2. In a large bowl, dissolve the salt in the water. Transfer the rind cubes to the salted water. Find an out-of-the-way corner of your kitchen for the bowl and then weight the rind down with a plate to keep it submerged. Soak the cubes for about 24 hours.

The second day

3. Combine all the remaining ingredients in a large saucepan and bring them to a boil, simmering the syrup for about 5 minutes.

4. While the syrup simmers, drain the cubes, rinse them, and drain them again. Rinse the bowl the cubes were soaking in and return the cubes to the bowl. Pour the hot syrup over the cubes, return the bowl to its original resting place, cover it lightly, and let it sit for another 24 hours, more or less.

The third day

5. Sterilize 5 to 6 pint canning jars according to the manufacturer’s directions.

6. Pour the cubes and syrup into a large pan and bring the mixture to a boil. With a slotted spoon, pack the cubes lightly into the prepared jars, dividing the lemon slices and spices equally among the jars. Pour the syrup over the cubes, covering them but leaving about ½ inch of headspace. Seal.

7. Process the jars in a boiling water bath for 10 minutes. Allow the pickles to sit for at least 1 week, and preferably several weeks, before serving.

© 2003 Cheryl Alters Jamison and Bill Jamison

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 48 servings.

23kcal (1%)
7mg (1%)
3mg (6%)
0mcg RAE (0%)
0mg (0%)
100mg (4%)
0g (0%)
0g (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nigella-express Nigella Express
by Nigella Lawson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?