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Pickled Watermelon Rind

My grandma who was a German cook loved making them every summer and man we could not wait for them to be pickled. they are watermelon pickles but the cool part is no boiling and you use the inside not the rind.


Watermelon cut and cubed ( red only part)
Big gallon Jar
Celery Stick
4 gloves garlic
Green peppers
3 tables pickling salt
2-4 tablespoon of pickling spice
4 heads of dill

by Sylvia Norris

printer friendly


With this recipe you just layer it all like you would lasagna.

Dill, watermelon, pickling spice garlic. Half way up the jar had some celery, green pepper, and carrots on the sides to keep the watermelon from floating. When you are done you should end up with dill at the top.

Fill Jar with tap water or distilled water cover and let sit on the counter for 3 days it will start to get cloudy

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Last updated April 13, 2008