Watermelon Pickle Recipe

Summer is here and watermelons are a favorite of everyone. People love the fresh taste of watermelons. They are so refreshing and good to eat. Watermelons are great for diets, snacks, deserts, and making pickles to enjoy year round.

 Grandma Simpson loved when the watermelons were ripe and plentiful. She enjoyed having 4 or 5 big watermelons in the house all the time. To keep the watermelons cool she would store them in her cellar. We had an ice house on the ranch but this was for storing meats.

 The old ice box that was in the kitchen needed a fresh block of ice each day to keep the food inside cold. The storage space was limited and she could not put a watermelon inside to keep it cool and fresh.

 After finishing the watermelon she would save the rind to make her famous pickles with. Anyone who has ever tried a watermelon pickle knows what I am talking about. We did all our home canning on the farm and watermelon pickles was one that I loved to make.

 Making watermelon pickles:

 Watermelon Pickles


  •  2 Pounds of Watermelon rind
  • 4 Cups of Sugar
  • 2 Cups of White Vinegar
  • 2 Cups of Water
  • 1 Lemon thinly sliced
  • 2 Tablespoons of Cinnamon Bark1
  • Tablespoon Whole Cloves


  1.  Trim dark green and pink parts of rind; cut rind in 1 inch cubes.
  2. Soak overnight in salt water–1/4 cup coarse salt to 1 quart of water
  3. Drain; rinse; and cover with cold water.  Cook until tender; drain.
  4. Combine sugar, vinegar, water, lemon in large cooking pot.
  5. Add spices tied in a bag to the water.
  6. Simmer for 10 minutes
  7. Remove spice bag;
  8. Add watermelon rind. Simmer until clear. Watermelons should be transparent
  9. Fill hot sterilized jars to 1/2 inch from the top. Seal. Makes 3 pints.

 This recipe can be doubled or tripled, depending on the size of the watermelon.

 Everyone inTexas loved Grandma Simpson’s Watermelon pickles. She won blue ribbons at the fair for this recipe. During the summer months and pot lucks Grandma Simpson was requested by all her friends to come with a jar of her famous Watermelon Pickles. This was an all time favorite for social gatherings and to serve at lunch time and dinner time.

 Aunt Hazel’s Watermelon Pickle Recipe:

 My Aunt Hazel had a different Watermelon pickle recipe that she loved to use. This one takes a little longer to prepare but the taste is out of this world. You may want to try this recipe if you have a little bit of time to prepare the pickles.


  •  Rinse 1 large Watermelon.
  • Peel and remove all green and pink from the Watermelon rind.
  • Cut into 1 inch cubes and soak overnight in salt water (4 Tablespoons of salt to 1 quart of water)
  • Drain cover with fresh water and cook until tender
  • Drain the Watermelon and make a syrup


  •  8 cups of sugar,
  • 4 cups of vinegar,
  • 8  teaspoons of whole cloves,
  • 16 sticks of cinnamon and a little
  • mustard seed (your choice)


  1.  Tie the spices in (cheesecloth)
  2. Heat syrup and spices to boiling and allow setting for 15 minutes.
  3. Add the drained Watermelon rind and cook until clear and transparent.
  4. If desired a few minutes before removing from the heat, add enough red food coloring to the pickle. ( Also yellow food coloring can be added if desired)
  5. Pack in hot sterilized jars and seal at once.

 Grandma Simpson’s and Aunt Hazel’s watermelon pickles are out of this world. If you have never tried a watermelon pickle before you are missing out on one of the finest pickles in the world.

This summer if you have watermelon rind try making yourself a batch of watermelon pickles. You will not be sorry.