Watermelon Rind Preserves

Name: Watermelon Rind Preserves
Yield: Makes About 6 Pints, Depending on The Size of the Melon
Cuisine: United States
Ingredients: 4 pounds sugar; 1 quart white vinegar; 1 ounce whole cloves; 1 ounce stick cinnamon; 2 gallons water; 2 cups pickling lime; rind of 1 large watermelon

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.