Rosy Watermelon Rind Preserves

Preparation info
  • Makes

    8 to 10 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect to serve with venison


  • 1 very large, firm watermelon
  • 1 c. salt
  • 4 c. cider vinegar<


  • Remove rind from watermelon. Peel off outside skin, then cut rind into 3" strips (there should be 12 cups of cut-up rind). Place strips in a large jar. Cover with water to which 1 c. salt has been added. Let stand overnight.
  • The next morning, drain off all water. Place rind and 2 qts. fresh water in a large saucepan. Boil for 10 minutes. Drain.
  • In a 6-q