Watermelon Rind Preserves

Preparation info

  • Makes About

    6 Pints

    , Depending on The Size of the Melon
    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

The early Greek settlers in Charleston brought with them a tradition of pickling melon rinds. I have adapted this recipe from several Lowcountry sources, reducing the sugar content called for in Charleston Receipts and removing the spices before bottling so that the preserves do not turn a dark brown. Note that it takes two days to make these pickles.