Ingredients Jump to Instructions ↓

  1. 7 lbs 3178g / 112oz Thick watermelon rind

  2. 1/4 cup 59ml Pickling salt

  3. 1 Cold water

  4. 1 teaspoon 5ml Alum - (opt)

  5. 7 cups 1386g / 48oz Sugar

  6. 2 cups 474ml White vinegar

  7. 1/2 teaspoon 2 1/2ml Oil of cinnamon*

  8. 1/2 teaspoon 2 1/2ml Oil of cloves*

Instructions Jump to Ingredients ↑

  1. *Note: You can substitute two sticks of cinnamon and about 12 cloves in a spice bag for the oils.

  2. Trim pink flesh and outer green from melon rind so you have white pulp. Cut pulp to 1-inch cubes overnight. Dissolve salt in cold water and soak melon-rind cubes overnight.

  3. Make more brine as needed to keep rind covered. Combine sugar, vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring to a boil and pour over rind. Cover and let stand overnight. In morning, sterilize canning jars and lids according to manufacturer's directions.

  4. Drain off syrup into a saucepan. Pack the rind into sterilized canning jars. Bring syrup to a boil and pour over rind in jars; leaving 1/2" head space. Seal with sterilized lids according to manufacturer's instructions. Process in a boiling water bath for 10 minutes.


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