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Rosy Watermelon Pickles

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  Watermelon rind 5 Quart
  Water 4 Cup (64 tbs)
  Salt 3 Tablespoon
  Vinegar 3 Cup (48 tbs)
  Cold water 2 Cup (32 tbs)
  Sugar 10 Cup (160 tbs)
  Cloves 1 Tablespoon
  Cinnamon stick 3
  Black pepper 2 Teaspoon
  Maraschino cherries 1⁄2 Cup (8 tbs)

Trim outer green skin and pink flesh of rind, leaving a very thin line of pink; cut into 1 1/2 x 1 x 3/4 inch pieces.
Soak melon cubes in water and salt for 24 hours; drain.
Cover with boiling water and boil gently for 1 hour and 30 minutes; drain.
Place rind in ice water until thoroughly chilled; drain.
Com bine vinegar, cold water, sugar and spices tied in cloth bag; bring to a boil.
Add rind and boil gently for 30 minutes; remove spices.
Let stand for 24 hours.
Add Maraschino cherries; bring to a boil.
Pack into hot steri lized jars; process in boiling water bath for 10 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 3091 Calories from Fat 1

% Daily Value*

Total Fat 0.1 g0.15%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3917.2 mg163.2%

Total Carbohydrates 766 g255.3%

Dietary Fiber 1.5 g6%

Sugars 638.1 g

Protein 0.33 g0.66%

Vitamin A 0.3% Vitamin C 1.1%

Calcium 4% Iron 4.1%

*Based on a 2000 Calorie diet

Rosy Watermelon Pickles Recipe