Watermelon Pickles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too.”
24hrs 30mins
5 pints

Ingredients Nutrition


  1. Slice the outer green and inner pink part of the rind.
  2. Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
  3. Cover with ice and let stand 6-7 hours.
  4. Drain, rinse and drain again.
  5. In a large pot add the rind and just cover with cold water.
  6. Cook until JUST tender-around 10 minutes.
  7. Dont overcook.
  8. Drain.
  9. Tie spices in a spice bag.
  10. Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
  11. Remove spice bag-reserve.
  12. Pour syrup over rinds and add lemon slices.
  13. Let stand overnight at room temp.
  14. Heat rind and lemon in syrup and boil.
  15. Cook until rind is translucent-around 10 minutes.
  16. Pack hot into clean hot jars.
  17. Add 1 piece of cinnamon from the spice bag to each jar.
  18. Cover with boiling syrup leaving 1/2 inch head space.
  19. Process in a boiling water bath at altitudes up to 1000 feet.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a