• Watermelon Rind Pickles •

"These days many folks are no longer familiar with Watermelon Rind Pickles, but they’re tasty and have a pretty, translucent appearance made even more attractive if you leave a little of the pink flesh on the rind."

- Rind of large watermelon, cut into oblong pieces - Iced Water - 3 tbsp alum - 2 tbsp ground cloves - 2 tbsp ground ginger - 5 lbs brown sugar - 4 cups vinegar

*Note* Results may vary

1) Cut rind of large watermelon into oblong pieces. Set in large pot and cover with iced water.

2) Add alum and soak over night.

3) Drain then cover with fresh water. Boil for 1 hour.

4) Drain again. Tie 2 tbsp each cinnamon, cloves and ginger (all ground) in a fine net bag. Bring brown sugar to boil with vinegar with bag in it.

5) Add rind and cook an hour or until quite tender. Set in cellar overnight.

6) Boil 15 minutes and bottle in sterilized jars.

Bibliography/Reference: Crawford, Elaine and Kelly Crawford. Aunt Maud's Recipe Book. 1996.
McCabe, Kevin and Alexandra Heilbron. The Lucy Maud Montgomery Album. Markham, ON: Fitzhenry and Whiteside Limited, 1999.

Last updated: December 25, 2005
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