Watermelon Rind Pickles



  1. 7 lb. watermelon rind
  2. 7 c. sugar
  3. 2 c. apple vinegar
  4. 1/2 tsp. oil of cloves
  5. 1/2 tsp. oil of cinnamon


  1. Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
  2. Parboil until tender, but not soft.
  3. Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
  4. Let stand overnight.
  5. In the morning, drain off syrup.
  6. Heat and put over rind.
  7. The third morning, heat rind and syrup; seal in hot, sterilized jars.
  8. Makes 8 pints.
  9. (Oil of cinnamon and clove keeps rind clear and transparent.)