This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Vintage Recipe For Making Clear Watermelon PicklesCLEAR WATERMELON PICKLES

  • Choose firm, fresh melon with thick white rind. Peel, and trim away all but the faintest pink pulp.
  • Cut rind into pieces: cube, shamrock, heart of Christmas-tree shapes.
  • Should have 4 to 5 qts. rind
  • Cover with …boiling water
  • Add…1 tblsp. salt
  • Bring to boil and cook 10 minutes, or until cubes can be pierced easily with a fork. (Overcooking makes soft pickles.)
  • Drain well. Squeeze out extra liquid.
  • Pack into crock or enameled kettle.
  • Bring to a boil…1 qt. cider vinegar; 6 c. sugar
  • Pour over rind.
  • Let stand overnight. Each day, drain off the syrup and bring just to boil, adding more sugar as follows:

1st day: 4 c. sugar
2nd day: 2 c. sugar
3rd day: 2 c. sugar
4th day: 2 c. sugar
5th to 14th day: 1 c. sugar daily

  • Skim if necessary; pour over pickles. (If you skip a day now and then, don’t worry. The secret of crisp, clear pickles is in adding sugar gradually.)
  • Pack pickles in sterilized pint jars.
  • To each pint, add…2 whole cloves; 1 stick cinnamon
  • Cover with syrup, and seal.
  • Makes 14 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

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One Response to Clear Watermelon Pickles – Vintage Recipe

Judy from iIndiana
Published 26 August, 2017 in 7:42 pm

A friend gave me this recipe years ago and I lost it. I remember the changes daily for the syrup . It was a wonderful recipe and well worth the work.

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