Hello!

  • Makes 10
  • Difficulty Medium
  • 6 Ingredients

78 Comments

Use almost overripe watermelons for the best result. Fantastic on toast, and taste better if stored for a few months before eating. To get the green skin off the rind, I use a potato peeler.


Ingredients (makes 10 jars depending on size)

  • 7 Cups Watermelon rind sliced (all pink flesh and green skin removed)
  • 6 Cups Cold Water
  • 4 Cups Cider Vinegar
  • 5 Cups Firmly packed Dark Brown Sugar
  • 2 Cinnamon Sticks
  • 1 Tablespoon Whole Cloves

Method

  1. Put the rind in a large saucepan, cover with water and bring to the boil. Boil until the rind is translucent, but do not let it go soft.
  2. In another pot bring the vinegar and sugar to the boil, and cook until sugar is dissolved.
  3. Put the cinnamon and cloves in a scrap of cheesecloth and drop into the syrup. Drain the rind and mix into the syrup. SImmer for 1 and a half hours, until the syrup is dark and thick.
  4. Remove the spice bag. Ladle the rind and syrup into mason jars, and seal. Place in boiling water bath for 10 minutes, store in a cool dry place.

Notes

Dad use to make this at the end of summer, and would get the syrup almost black. It looked awful but tasted brilliant.

  • This is interesting would be great to try this recipe

    Reply

  • I like things pickled not that I’ve tried it but it makes a good use for something otherwise thrown

    Reply

  • I never thought you could eat watermelon rind, I was always told it was poisonous. Interesting to see it isn’t

    Reply

  • Picked watermelon rind sound’s really interesting!

    Reply

  • An interesting recipe idea; thanks for sharing!.

    Reply

  • What a great looking recipe! Thank you

    Reply

  • I have never heard of this .. Thanks for sharing

    Reply

  • How different, I’m sure I’d love to try it though

    Reply

  • Thanks for sharing this interesting looking recipe; certainly different!

    Reply

  • thanks for sharing this post

    Reply

  • wow i have never thought to make something with the rind
    this is so useful that you do this
    basically food for free

    Reply

  • Every time I see watermelon now I think of your recipe, still haven’t tried this, was thinking put in nice jars they would make a nice present for someone.

    Reply

  • Thanks for sharing a good idea

    Reply

  • not heard of pickled watermelon, this is a great idea, love it, thanks

    Reply

  • Had never ever heard of using watermelon rind. Thanks for sharing. This has intrigued me and has been added to our must try list.

    Reply

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