Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.
Ingredients
Makes about 3 1/2 cups
Step 1
Cut watermelon pulp from rind, leaving thin layer of pink on rind (reserve pulp for another use). Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
Step 2
Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight.
Step 3
Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)
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Reviews (19)
Back to TopA recipe the reminded me of my favorite aunt from Wisconsin. My first pickling experience and while it went okay, I do wish I had limed the rinds first. And adding some spicy peppers certainly crossed my mind, and will be in the very next batch to be made. Can the pickling liquid be used another time?
susanrpittman882
Portland, OR
8/10/2021
1/2 teaspoon of pickling spice? Instead, just add a pinch each of ground bay leaf, ground mustard, and ground coriander seed. All the other aromatics are elements of pickling spice.
vanillagrrl
7/6/2017
My grandmother in South Dakot a always made these and taught me a similar recipe! Did not realize they were southern, but always thought of them as a great way to use the rind. Those farmers were always thrifty!!!
kitchen1witch
8/1/2015
Good Recipe! I had not brined the pickles and I always use the juice of the watermelon and a few drops of red food coloring instead of plain water.
Omaeve
Limeton, Virginia
6/7/2014
这些因为我们有西瓜的皮family visitors, and I used to have them in Minn. as a youth. Seem to taste the same, and were very easy to make. Liked them a lot, but sweet pickles are not an everyday item with us. Only one person, of the other six, among our card playing group had tasted or heard of these prior; she was from Iowa.
rtcondon
Hot Springs Village, AR
8/1/2012
yum! unique and tangy. i canned mine and they came out great!
bgotte01
6/11/2012
It is best to use a melon that is not fully ripe. A "green" melon has fibers that are closer together because they have not fully matured, which helps eliminate the problem of mushy pickles. A unripe melon sounds solid when you thump on it. Try talking to a farmer's market vendors!
Cate_Harrison
Norfolk, VA
5/3/2012
Reminds me of my mother's pickles. But it is hard to find a thick-rind on watermelons in Oregon like she used in Texas. So I use a large zucchini peeled, deseeded, cut in chunks, covered in a pickling lime solution before proceeding with this recipe. Zucchini substitutes well, keeps it crispiness and preserves very well in pint jars for Christmas.
picklelady4
Salem, Oregon
4/26/2011
Changes I made to the recipe: used whole allspice and sliced fresh ginger, also added sliced lime, and found that I could triple the recipe with the rind from a large melon. Using the whole spices and white vinegar makes for a prettier product. I did have some syrup left over, which was delicious drizzled over the chilled fresh melon (the part you usually eat). While this was sweet, it was not quite as sweet as what I remember from my childhood.
mualpha
Gainesville, FL
7/2/2009
these are good but, like a few other reviewers, i'd change it up a bit. really like the idea of salting (or liming) the watermelon so that they stay crisp and also adding some heat with serrano and/or jalapeño chiles.
noaer
oakland
7/2/2009
I was a bit skeptical about the amount of sugar called for, but they turned out great. I also added about 12 Serrano and Jalapeno peppers to the mix to spice it up a bit which turned out great.
chapgage
WDC
7/15/2008
You can easily make 6 (instead of 4) cups of watermelon pickles with the liquid here. These are super sweet and pretty to look at.
Anonymous
Temecula, Ca.
6/27/2008
Delicious and easy and something different. I am going to try and can a jar. Has anyone else tried this?
Anonymous
Bloomington Indiana
6/7/2008
Have made this several times with store-bought and garden watermelon. A refreshing tangy dessert for hot summer. The little bit of pink left on is pretty.
Anonymous
Riverside, CA
9/2/2007
I I have used this recipe three times this year. I live in the south and this is a great one and as easy as any. I lime the cubes the day before which makes the pickles very crisp. This adds a day, but is so worth it. These are great for Xmas gifts.
teahostess
Frankfort, KY
8/14/2007
