Carolyn's Watermelon Pickle

This recipe provides the occasion for an annual summer watermelon party. These crunchy, translucent, sweet-sour chunks are positively addictive, and make a piquant addition to a simple meal. They go so fast that you might want to double the recipe.


Rind from half of a large watermelon
Cold water
3 pounds sugar
1 pint cider vinegar
1/2 ounce whole clove
1/2 ounce whole allspice
1 cinnamon stick, broken


Slice watermelon rind into 1-inch strips and peel off the green skin. Cut the rind into 1-inch chunks. Cover with cold water and boil for 20 minutes. Drain. Blend sugar and cider vinegar. In a small square of cheesecloth place the cloves, allspice, and cinnamon, and tie the cloth firmly to make a bag. Add to the sugar and vinegar. Bring the sugar and vinegar to a boil and pour over the watermelon rind. Cover and allow to stand overnight. The next day drain off and save the syrup and spices and bring them to a boil again; pour over the rind and let stand overnight a second time. On the third day boil the rind and syrup together until the rind is transparent and the syrup is the consistency of honey. Place rind in sterilized jars, cover completely with syrup, and seal; process in boiling-water bath if desired.

Cooking & Recipes


Makes 4-5 pints.

Preparation Method


Add new comment

These pickles are

These pickles are outstanding. It makes about 3 pints. It's labor intensive, but well worth the effort. I did not use a cheesecloth bag because I didn't have any cheesecloth - It didn't matter. The amount of time I found it took on the third day's boil was about an hour. I left the top off the pot for about 45 minutes and then covered it the last 15 minutes. Also, there was about a cup of syrup left (thankfully) which will probably make a wonderful alternative to honey in my cinnamon tea I love so much. This was a great recipe! For sure, I will make it again and next time, I will definitely make a double batch. Deborah, Dallas, TX

This is the best watermelon

This is the best watermelon pickle recipe that I know. I made it for my students here in South Korea, and they loved it! I used brown sugar, just because that was what I had on hand. It was even taster than I remembered from my grandmother's recipe.