Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Melons > Pickled Watermelon Rind

Pickled Watermelon Rind

An unusual, though highly satisfactory, relish may be made from the rind of melons. The accompanying recipe is for pickled watermelon rind, but if desired muskmelon rind may be substituted. In either case, only the white part of the rind should be used.


  • 4 quarts watermelon rind cut into strips or cubes
  • 1 ounce stick cinnamon
  • 1 tablespoon cloves
  • 1 cup water
  • 3 pounds sugar
  • 1 quart vinegar


Prepare the rind by cutting off the green skin and all the pink flesh on the inside. Cut this rind into strips 1 inch wide and 1 inch thick, and then into cubes, if desired. Cook in water until the rind may be easily pierced with a fork. Add the spices, water, and sugar to the vinegar, and boil until it becomes sirupy. Add to this sirup the cooked watermelon rind and bring to the boiling point. Then pack into sterilized jars, seal, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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