Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.

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Recipe Summary

prep:
1 hr
cook:
15 mins
additional:
1 week 3 days
total:
1 week 3 days
Servings:
100
Yield:
14 - 1 pint jars
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.

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  • The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.

  • On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.

  • On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.

Nutrition Facts

221 calories; protein 0.3g; carbohydrates 56.2g; fat 0.2g; sodium 74.9mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
05/10/2012
This is almost identical to the recipe my grandmother gave to me about 60 yrs ago (which someone liberated from my kitchen). Thank you so very much for posting this. A nurse friend had never heard of watermelon pickles and when I told her I was going to make them, she asked her Japanese grandmother if she had ever heard of them. The response was very enthusiastic ... "I haven't tasted them in decades ... tell June if she will send me a pint, I'll give her a pint of berry jam." You have pleased more people than you know. Read More
(17)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2012
This is almost identical to the recipe my grandmother gave to me about 60 yrs ago (which someone liberated from my kitchen). Thank you so very much for posting this. A nurse friend had never heard of watermelon pickles and when I told her I was going to make them, she asked her Japanese grandmother if she had ever heard of them. The response was very enthusiastic ... "I haven't tasted them in decades ... tell June if she will send me a pint, I'll give her a pint of berry jam." You have pleased more people than you know. Read More
(17)
Rating: 5 stars
06/02/2010
Five stars just for putting this recipe up! Thank you so much for doing so. My great-grandfather would talk about having watermelon candy made of the rinds when he was growing up in Texas. As a child, I always thought he was kidding me. Turns out he wasn't! I will definitly make this this summer and let ya'll know how it goes. :) Read More
(12)
Rating: 5 stars
09/22/2008
This is the best recipe grandma gave to us. Read More
(7)
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Rating: 5 stars
07/06/2013
Classic and simple. Brings back nothing but good memories. Read More
(3)
Rating: 5 stars
10/10/2020
This recipe was exactly what I was looking for. We always called it pickled watermelon rind. Hindsight; I would have chopped the chunks smaller. I like to eat this on hot, buttered, breakfast biscuits or on hot, buttered, dinner rolls; with sliced pickled JALAPENOS!! The sweet and hot combination is the bomb diggity!! Very easy recipe. Just be prepared for the multiple days of prep! Read More
Rating: 5 stars
09/05/2019
WOW! so seriously yummy and sweet! worth the many days of easy work! If you are diabetic, watch your numbers as there is ALOT of sweetness! only thing I would suggest is for suggestions on easy ways to remove the green from the rind. I used ground cinnamon and cloves instead of whole, mixing it into the end day syrup before pouring into sterilized jars. had some syrup leftover which went on French toast.. SWOON! now I can call out with "grandma" , "bring me some watermelon candy"!! Read More
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