Pickled Watermelon

Cooking & Recipes


Shirley Barnes, Puyallup, Washington Western Washington Fair


2 pints


9 cups water
1/2 cup salt
11 cups watermelon pieces (cut from rind, seeded, and cut in
2-1/2 cups white vinegar
5 cups sugar
1 cinnamon stick
1/4 teaspoon ground ginger
2 tablespoons lemon juice


In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.

Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes. Pour over the fruit in the jars and seal. Process in a boiling-water bath for 15 minutes.


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This looks like it will

This looks like it will produce a mushy pickle. My grandmother's recipe is this: peel and trim rind, cut into cubes. Put into deep acid resistant pot and add the pickling brine of 1/2 cider vinegar and 1/2 white sugar (better color). Add to brine cinnamon stick, slices of fresh ginger, cloves, red pepper flakes and quickly bring all to a boil. Immediately remove from heat and remove lid to quick cool. Put in fridge overnight. Do same next two days. Cubes should be a greenish translucent color, very crunchy, ready to eat. To process, skip last day of boiling. These are not the velvety soft pickles many people love, but more like crunchy bread and butter pickles.

i pickled the rine, pealed,

i pickled the rine, pealed, in lime water vernight; then cooked in bvinagar and sugar. hot packed them; did not looe any.