A flavorful, sweet accompaniment to summertime picnics and barbecues, this luscious delight uses the part of watermelon normally discarded with great results.

Watermelon Pickle
Recipe type: Pickles
Serves: 12 half pints
  • 4 pounds watermelon rind (outer green peeled, pink pulp removed)
  • 2 Quarts cold water
  • 1 Tablespoon slake lime
  • 2 Tablespoons whole allspice
  • 2 Tablespoons whole cloves
  • 1 Quart vinegar
  • 1 Quart water
  • 3 1/2 pounds sugar
  • 6 pieces stick cinnamon
  1. Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes.
  2. Combine cold water and lime; pour over rind. Let stand 1 hour. Drain.
  3. Cover with fresh cold water. Simmer 1 hour or until tender. Drain.
  4. Tie spices in cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green vegetable color to your taste.
  5. Pack rind in hot sterile jars. Fill with boiling hot syrup. Seal.

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