Watermelon Rind Pickles

“Amazing pickles! And who would have thought from watermelon rinds? My Mom quit making them because she didn’t eat enough watermelon on her own to collect 7 pounds of rind. This is another one of those recipes with strange ingredients that turn out really special.” – Calla Ferre

“My friend, Angie, who worked at Salem General Hospital with Dorothy, brought these rather unique pickles to a holiday party I attended.” – Jean Hansen

Watermelon Rind Pickles

Course: Pickles & Relishes


  • 7 Pounds Watermelon Rinds
  • 7 Cups Sugar
  • 2 Cups Vinegar
  • 1/2 Teaspoon Oil of Cloves
  • 1/2 Teaspoon Oil of Cinnamon


  • Trim off green rind and pink portion of watermelon rind. Cut into 1-inch cubes or any size desired.
  • Soak in salt water (1/4 cup salt to 1 quart water). Drain. Rinse and cover with cold water. Cook until tender but not soft. Drain and pat off excess water with paper towel.
  • Combine sugar, vinegar, oil of cloves and oil of cinnamon. Heat to boiling. Pour over rinds and let stand overnight.
  • Next morning heat rinds in syrup and seal in hot, sterilized jars.
  • The oil of cloves and oil of cinnamon keep the rinds clear and translucent. Green or red food coloring may be added and will make pretty pickles for the holidays.

1955 Recipe – Jean Hansen