Watermelon Pickle


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Crispy and refreshing to bring to a picnic.

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  • 1 whole watermelon
  • 6 C. sugar
  • 1 pint white vinegar
  • 2 drops cinnamon oil (same as candy oil)
  • 2 drops clove oil (same as candy oil)

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Peel the melon and cube into 1-inch piece. In a pan, cover with water and cook until tender. Drain in a colinder.

Bring sugar, vinegar, cinnamon oil and clove oil to a boil. Put melon cubes in a bowl and pour hot syrup over melon cubes. Leave to cool and refrigerate for 3 days. Reheat all to a boil and seal in canning jars.

Reviews (1)

  • Try using half sugar and half Splenda, worked perfectly. Also, canning hint, use clean HOT jars to pack in. Then seal with lids soaking in boiling water for one minute. When you add the hot pickles to cold jars and use cold lids it lowers the temperature quickly and you could lose a tight seal.

    Flag as inappropriate  |  August 15, 2008

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