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Pickled Watermelon: Summertime in a Jar

Updated on April 5, 2015
4.5 stars from 2 ratings of Pickled Watermelon

Pickled Watermelon?

I was very skeptical when my sister first introduced me to watermelon pickles. Who would take the sweetness that it is watermelon, add salt and vinegar, and pickle it? It was watermelon blasphemy!

But as a woman in my forties, I have resolved to expand my food horizons from just meat and potatoes. I have even learned to enjoy roasted Brussels sprouts and roasted cabbage!

I should have trusted my sister - the pickles were delicious! Tangy, with a hint of sweetness and the essence of watermelon. It is now my favorite wintertime treat. It lets me remember the hot sunny days of summer.

Some people like to cut their watermelon into strips, but I prefer mine in chunks that are just the right size for popping into my mouth. Enjoy!

Cook Time

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: 6 quarts
Pickled watermelon - sweet, sour and salty deliciousness!
Pickled watermelon - sweet, sour and salty deliciousness! | Source

Ingredients per quart of watermelon pickles

  • 2 cloves garlic
  • 2 sprigs dill, or 2 teaspoons dill seed
  • 1 tbsp salt
  • 2 tbsp sugar
  • 1 quart (4 cups) seedless watermelon, rind removed and cut into 2 inch cubes
  • 1 whole cayenne pepper
  • 2 cups water
  • 1/4 cup white vinegar

Canning Instructions

  1. Sterilize quart jars and canning lids in a canner or large kettle of boiling water. Remove from water but leave water boiling.
  2. While you are preparing pickles, simmer vinegar and water in a separate pot.
  3. Put garlic, dill, cayenne pepper, salt and sugar into quart jar. Add watermelon cubes, packing loosely.
  4. Pour simmering water into jars to 1/2 inch below rim of jar. Wipe rim clean and put on lids.
  5. Put jars into canner and boil for 10 minutes. Remove jars from canner and let cool. Check for proper seal before storing. Pickles should be ready in 3 to 4 weeks.

Have you ever eaten pickled watermelon?

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    • Vacation Trip profile image

      Susan 4 years ago from India

      I have never heard of watermelon pickle. But this looks interesting. Will surely give it a try. Thank you for sharing.

    • Gcrhoads64 profile image
      Author

      Gable Rhoads 4 years ago from North Dakota

      Hi Vacation Trip, please do try it. I think you will be pleasantly surprised!

      Thank you for stopping by. :)

    • Silva Hayes profile image

      Silva Hayes 4 years ago from Spicewood, Texas

      My mom made watermelon pickles every summer but she pickled the white part of the rind, not the red part. We loved watermelon (still do) and she used every part of it. We ate the red part in either long slices with our hands, or in chunks with a fork, she trimmed off the white part, and discarded only the thin outer dark green rind. Sometimes she set some of the rind out as a treat for the chickens. Our favorite type of watermelon is the Black Diamond.

    • Gcrhoads64 profile image
      Author

      Gable Rhoads 4 years ago from North Dakota

      I lived in NC for over 25 years and watermelon rind pickles are popular there, too. It may be a southern thing because I never heard of them where I grew up.

      I have yet to try a rind pickle, but knowing how good watermelon pickles are, I am definitely going to try them now.

      My mom always threw out the rinds for the chickens, too!

      Thanks for reading, Silva.

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      I would never have thought of pickled watermelon! How very interesting! I don't know if I will ever do it.... but I hope I will be able to taste it first.

      May be I should give this recipe to my eldest son and his wife as they do all kind of recipes with pickled vegetables :-)

      Thanks for sharing!

    • Gcrhoads64 profile image
      Author

      Gable Rhoads 4 years ago from North Dakota

      Thanks kidscrafts. It is delicious and it is a nice break from dill pickles. :)

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