Watermelon Pickles Recipe

This was my first and probably last attempt at growing watermelons in Southern California. Despite a lush tangle of vines, I only managed to harvest ONE watermelon - the squirrels nabbed two others! This left me with a determination to make the most of that single melon. Following this recipe was straightforward and simple. However, attempting to peel a watermelon had me creating new curse words. It was a risky task, but thankfully I still have all my fingers. Although not a pleasant experience, the end result was worth it. The flavor of the dish was delightful, and I would consider using the recipe again with a Farmer's Market organic melon.

This recipe is a classic gem! I decided to tweak it by adding about a cup more sugar and half a teaspoon of mustard seed to the spice bag. I highly recommend using fresh spices in the jars for maximum flavor. I personally wouldn't recommend reducing the salt in the brine process as it plays a key role in achieving a crispy, yet tender pickle. Make sure to rinse the pickles well with cold water to enhance their texture. I found that old dark green melons with a thick skin and rind, weighing between 20 to 30 lbs., produce the best pickle rind with thick, satisfying strips. While cherries are listed as optional in the recipe, we have skipped adding them since my mother first made this recipe for us back in the 1950s.

My first try at making these pickles was not successful. I used a 5 lb melon, but it didn't have a thick enough skin. I halved the recipe but should have also reduced the cooking time, resulting in overcooked and mushy pickles, which I didn't enjoy. Next time, I will try using whole allspice instead of ground, as the latter affected the color of the syrup. Despite this setback, I will give it another go in the future.

What a fascinating flavor experience! Trying pickled watermelon rind for the first time was quite a unique culinary adventure. Although the watermelon itself was quite subtle in flavor, it served as a wonderful base for the infusion of sugar and spices. I was expecting a crisp texture similar to a pickle, but was pleasantly surprised by the different consistency. It truly offered an intriguing taste sensation. I made a slight modification by including thin slices of ginger, about 3/4 inch in size, in the spice bag - a departure from my usual approach to trying new recipes. I chose this particular recipe because it called for less sugar compared to others I had researched.

After experimenting with multiple pickled watermelon rind recipes, including some from this website, I have finally stumbled upon a version that captures the nostalgic tangy and sweet flavor from my childhood. I have prepared this recipe multiple times, making just one adjustment: reducing the cooking time of the rinds from 45 minutes to about 20 minutes, which still resulted in perfectly soft rinds. I recommend using a melon with a thick rind for easier peeling, as the smaller seedless varieties often have thin skins that are more challenging to work with.

I made these watermelon pickles last summer and they were a big hit, especially during Christmas dinner with my family. This year, I bought a massive 20+ lb watermelon, which yielded about 20 cups of cubed watermelon, enough to fill 12 pint jars. My favorite way to peel the watermelon is to first cut it in half lengthwise, then cut each half into quarters lengthwise, and proceed to slice them into 1 1/2" thick pieces. I then use a vegetable peeler to peel each section, leaving a bit of the pink flesh for a prettier pickle. For a spicy kick, I added about 1/2 teaspoon of red pepper flakes to three of the jars for my friends who enjoy a bit of heat.

Rewritten review: This recipe definitely has great potential. The first time I tried it, I must have made a mistake because the amount of water and salt seemed excessive. The second time around, I halved the water and salt, and voilà - it turned out fantastic. I agree with a previous reviewer about using fresh spices for canning. I also doubled the spices in the jars and added some whole allspice, which enhanced the flavors beautifully. I've even experimented by adding pineapple chunks and dried cranberries a few times, and it has turned out really nice. This recipe is a fantastic base, and I can imagine playing around with it even more in the future. Thank you for sharing, Keryne.

Exceptional. Initially, I was worried about not having sufficient liquid to fill the jars with the pickles, but everything turned out great. I left out the clove and cinnamon in the jar, but I included some additional cinnamon and around 1/8 tsp of nutmeg in the pot while boiling (step #3).

The recipe sounds promising. Although I haven't tried the end product yet, my batch only yielded 5 pints, which is not uncommon for me when canning. If the pickles turn out well, I suggest doubling the recipe as it shouldn't require much additional effort (apart from peeling all those rinds!)

I'm amazed at how delicious these watermelon rind pickles turned out! By following the recipe precisely, I was able to achieve a perfect balance of sweetness, spices, and saltiness. The pickles are wonderfully crisp and bursting with bright flavors. They have such a fun texture that I couldn't resist eating an entire jar in one go. This recipe is definitely a keeper!

I have tried making this recipe twice already. I found that omitting the cherries didn't affect the color or flavor of the pickles at all. Overall, these pickles have been a huge success, and now I've been told not to discard watermelon rinds anymore! It's a funny situation, but I'm glad these pickles turned out so well.

Substituted apple cider vinegar for white vinegar...resulted in a pretty simple swap.

These treats are absolutely heavenly. Super simple to prepare. The only somewhat time-consuming part is waiting for the watermelon to chill in the fridge overnight. They remind me of the ones my aunt used to whip up. These have been a cherished delicacy in our family for as long as I can remember. Simply delicious.

This was my first venture into canning, and it was a delightful experience. The watermelon rinds transformed into a delightful sweet pickle flavor, and the juice was simply delicious. The only aspect that left me a bit uncertain was deciding whether to include fresh cinnamon and clove in the jar or rely on the spices in the cooked packet. I opted for the spices from the packet this time, but in the future, I plan to use a fresh cinnamon stick and clove directly in the jar. Overall, this recipe was a winner, and I'm looking forward to making it again.

These pickles boast a rich and multifaceted flavor profile. They were a huge hit at our recent family gathering, with everyone enjoying them immensely. I am definitely considering making them again soon, but I'll need to stock up on more watermelon rind first.