This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

With the watermelon season upon us, you may want to make these delicious pickles. Using the oils the pickles will be light colored.

Favorite Watermelon Pickles.

3 1/2 pounds watermelon rind
1/2 cup salt
2 quarts water
2 1/2 pounds sugar
1 1/2 cups cider vinegar
1/4 teaspoon oil of cloves
1/4 teaspoon oil of cinnamon

Cut the watermelon rind in thin even pieces or small chunks, after removing the dark green and the pink portions. Soak overnight in brine made by mixing the salt and water. In the morning drain; cover with cold water. Bring to a boil and cook gently 1 1/2 hours or until tender and clear. Drain well. Make a syrup by boiling sugar, vinegar and spice oils together for 10 minutes. Add drained rind. Bring slowly to the boiling point. Remove from heat. Let stand overnight. Reheat for 3 consecutive days. The last day after reheating, pack rind in sterilized jars and pour hot syrup over. Seal at once.