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Canned Watermelon Rind

Does anyone have an easy, yet tasty, preserved watermelon rind recipe?

Irene from Naples, FL


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November 12, 20080 found this helpful

I need a recipe for Canned Watermelon Rind with red hots (candy). I ate these as a child at Christmas but no one can find my grandmother's recipe.

Deborah from Bartlett, TN


Canned Watermelon Rind

Hi Deborah!! I found this recipe while surfing (I've never made them myself).,1636,146171-243195,00.html


  • 1 watermelon (14 c.)
  • 1 gal. water
  • 1/4 c. slaked lime
  • 3 c. white vinegar
  • 7 c. sugar
  • 1/2 tsp. oil of cloves
  • 1/2 tsp. oil of cinnamon
  • 1/2 c. red cinnamon candies
  • 4 drops red food coloring
  • Stainless steel or enamel cookware
  • Select a melon that has a thick rind. Remove outer green skin and pink flesh. Use only the greenish- white parts of the rind. Cut enough rind into 1 inch cubes to make 14 cups. Combine water and lime. Add rind and soak overnight in refrigerator. Drain cubes and rinse in cold water. Bring to a boil and cook 30 minutes. Drain.

    Combine vinegar, sugar, oil of cloves, cinnamon, food color and candies. Pour over cubes. Boil slowly until cubes look clear, about 1 hour or longer, being sure cubes are covered with syrup through out cooking. Add hot water if syrup cooks down. Pack pickles in hot jars. Cover with syrup. Seal. Makes 7 pints. Use stainless steel containers or enamel to cook in and soak in.


    By Luvyabye

    Canned Watermelon Rind

    Candied Watermelon Rinds

    Serves/Makes:5 or more 1/2 pints


  • 6 cups (1425 ml) water
  • 9 cups (2125 ml) cubed watermelon rind - about 1"
  • 4 cups (950 ml) sugar
  • 1 cup (225 ml) white vinegar
  • cinnamon sticks
  • whole cloves
  • Preparation
  • First day:
  • Heat water to boiling in large kettle.
  • Add rind; simmer till tender(about 10 minutes).
  • Drain rind thoroughly,and put into crock (or glass bowl).
  • Combine remaining ingredients in kettle.
  • Heat to boiling; stir till sugar is melted.
  • Pour hot syrup over rind.
  • Cool.
  • Cover.
  • Ad

  • Let stand overnight.
  • DAY 2:
  • Drain rind; reserving syrup.
  • Heat syrup to boiling.
  • Pour over rind.
  • Cool.
  • Cover.
  • Let stand overnight.
  • DAY 3:
  • Repeat day 2
  • Final day:
  • Prepare jars and water bath.
  • Heat rind and syrup to boiling but do not boil.
  • At this point Grandma always added red or green food coloring.
  • Fill jars and process.
  • Cool and store.
  • Comments:
    I'm sure that this is not what you are looking for. But if you have rind and the time these are great pickles. It has become a tradition with my grand kids,as it was for me when I was a child to "help" Granny make these pickles for the holidays!


    By LRP

    Canned Watermelon Rind

    I have made these years ago and was looking for this recipe as I lost my original. Thanks for posting they are delicious. (08/02/2008)

    By Cheryl Hicks


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