Sweet Watermelon Pickles


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Using up the rinds of your watermelon, your family will love these sweet tender cubes. Oh so good for picnics.

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  • 4 C. cubed watermelon rind, peel off green skin
  • 1/8 C. kosher salt
  • 2 C. sugar
  • 1 C. vinegar
  • 10 cloves
  • 1 tsp. sweet pickle spices

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Soak rind overnight with salt in refrigerator. Next day rinse well. In a saucepan with water to cover rind, bring to a boil and simmer for 10 minutes. Drain and set aside. In a saucepan, combine sugar, vinegar and spices, bring to a boil, then add rind and simmer again for 10 minutes or until rind looks clear. Remove pan from heat and allow to cool to room temperature. Pour into a quart jar and refrigerate. Ready to eat in a week. Keeps for 6 weeks in refrigerator.

Reviews (1)

  • Substitute Splenda for the sugar, no taste difference. I tried to process a jar in a boiling bath to avoid refrigeration and using up space but they turned out mushy and tasteless.

    Flag as inappropriate  |  August 15, 2008

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