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    You are in: Home / Southern / Watermelon Pickles Recipe
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    Watermelon Pickles

    Watermelon Pickles. Photo by Chabear01

    1/3 Photos of Watermelon Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    Dib's's Note:

    This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too.

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    Units: US | Metric


    1. 1
      Slice the outer green and inner pink part of the rind.
    2. 2
      Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
    3. 3
      Cover with ice and let stand 6-7 hours.
    4. 4
      Drain, rinse and drain again.
    5. 5
      In a large pot add the rind and just cover with cold water.
    6. 6
      Cook until JUST tender-around 10 minutes.
    7. 7
      Dont overcook.
    8. 8
    9. 9
      Tie spices in a spice bag.
    10. 10
      Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
    11. 11
      Remove spice bag-reserve.
    12. 12
      Pour syrup over rinds and add lemon slices.
    13. 13
      Let stand overnight at room temp.
    14. 14
      Heat rind and lemon in syrup and boil.
    15. 15
      Cook until rind is translucent-around 10 minutes.
    16. 16
      Pack hot into clean hot jars.
    17. 17
      Add 1 piece of cinnamon from the spice bag to each jar.
    18. 18
      Cover with boiling syrup leaving 1/2 inch head space.
    19. 19
      Process in a boiling water bath at altitudes up to 1000 feet.

    Ratings & Reviews:

    • on September 22, 2003


      Oh MAN, is this stuff GOOD! I looked over several recipes and they were all about the same except for spices. I added 10 whole peppercorns and 10 whole allspice to this recipe, and it is OUTSTANDING! A bit sweet, but still GREAT!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2003


      Hi Di Neal; Just finished making your WATERMELON PICKLES, Watermelon Pickles and they turned out super-great. I only had enough watermelon rind for 1/2 the recipe, so it was a samll batch. I made some CRYSTALIZED GINGER 2 days ago and had some syrup left over. I used this and added a bit more sugar and my, but it gave the pickles another flavor. Thank you for sharing this recipe with us. I am going out to buy a 22 to 25 lb. watermelon and will make a nice big batch. "Uncle Bill"

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009


      Dibs my dear I made these over a month ago, and just opened my first jar. I wanted a pickle just like the ones my Late DM used to make for the holidays, but she didn't use lemon rind, so I substitued lemon juice instead from one whole lemon. OMG!!! these are sooooo doggone good, and taste exactly like Moms. Thank you for giving me back a great memory, and wonderful pickle I used to love as a child.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Watermelon Pickles

    Serving Size: 1 (6177 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1274.3
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 16999.1 mg
    Total Carbohydrate 323.8 g
    Dietary Fiber 1.1 g
    Sugars 320.3 g
    Protein 0.2 g

    The following items or measurements are not included:

    watermelon rind

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