Sweet Pickled Watermelon

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • Watermelon rind, 2 lbs
  • 1 cup salt to 4 qts. water
  • 2 qts. vinegar
  • 2 cups sugar
  • ¼ cup mixed pickle spices


Pare rind, remove all red meat and cut into small strips or squares. Soak in salt water over night. Next morning soak in fresh water about 2 hours, drain. Boil vinegar, sugar and spices, tied in a bag, until clear, about 12 minutes. Add the watermelon rind and boil until tender, but not soft. Test with a straw. Remove rind to jar, with perforated skimmer, boil syrup down a little and pour hot in jars over the cooked rind. Cover air-tight and keep in a cool place.