You are here

Watermelon Pickles

chef.matt.frost's picture
  Watermelon rind 3 Quart (Use White Variety)
  Water 2 Quart
  Salt 3 Tablespoon
  White vinegar 1 Quart
  Sugar 9 Cup (144 tbs)
  Cinnamon stick 4 Inch
  Whole cloves 1⁄2 Cup (8 tbs)
  Alum 3 Tablespoon
  Water 1 Quart

Pare green skin from watermelon and remove pink flesh cut rind into desired cubes or shapes.
Add 2 qts. water and salt and let stand 24 hours.
Dissolve alum in 1 qt. water, add to rind, and let stand another 24 hours.
Cover with fresh water and let stand 24 hours, then cook about 1/2 hour or until fairly tender.
Make syrup of remaining ingredients, adding spkes tied in a bag add rind.
Cook about 20 minutes or until rind is dear and tender
Pack rind, in hot sterilized jars.
Cook syrup about-15 minutes longer, remove spice bag and pour hot syrup over rind seal jars at once.

Recipe Summary

Fruit Dessert

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 4443 Calories from Fat 1

% Daily Value*

Total Fat 0.08 g0.12%

Saturated Fat 0.01 g0.07%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7033 mg293%

Total Carbohydrates 1116 g371.9%

Dietary Fiber 3.1 g12.5%

Sugars 959.9 g

Protein 0.77 g1.5%

Vitamin A 0.2% Vitamin C 3.9%

Calcium 5.8% Iron 3.8%

*Based on a 2000 Calorie diet

Watermelon Pickles Recipe