Grandma Florence's Watermelon Rind Pickles

Grandma Florence’s Watermelon Rind Pickles

Published on November 8, 2014 | In By

Grandma Florence and her daughter Olive used to make this treat with leftover rind from watermelon. It’s really yummy and worth the effort.

This might be one of Grandma’s Florence’s “Pennsylvania Dutch” recipes.  In her 90s, Grandma Florence admitted to us that we really weren’t Pennsylvania Dutch like she had been saying all these years. She said that during World War 1, the neighbors were Pennsylvania Dutch, and it sounded good, so her family decided they would tell everyone they were Pennsylvania Dutch as well.

When we asked, “Well, if our family wasn’t Pennsylvania Dutch, what were we?” — she answered “American!’  Leading to near-endless family speculation as to what they changed it from?  German?  Jewish?  They spoke a lot of yiddish.  A little of both?  One of the mysteries of the American melting pot.

 

Ingredients

  • Rind from a whole watermelon
  • 4 Tablespoons salt
  • 4 cups sugar
  • 2 cups vinegar
  • 4 teaspoons whole cloves
  • 8 sticks cinnamon
  • a little Mustard seed
  • Canning jars, if you're canning it

Nutrition Info

Instructions

  1. Peel the green skin off the watermelon rind and remove any pink so that you just have the white rind. Cut in cubes. Soak overnight in the fridge in 1 quart water and 4 Tablespoons salt.
  2. Next day: drain, cover with fresh water and cook until almost tender, about 15 to 20 minutes. Drain and set aside.
  3. To prepare syrup: In a large saucepan, combine sugar and vinegar. Add cloves, cinnamon sticks and mustard seed. Bring syrup to boil and boil for 5 minutes. Remove from heat and let stand 15 minutes.
  4. Add watermelon rind to the saucepan. Cook until clear and translucent, about 20 minutes. Stir frequently and keep an eye on it.
  5. If canning, seal in canning jar at once, following canning food safety protocols. Otherwise you can store in fridge for up to two to four weeks.

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