Watermelon Pickles

By on September 18, 2011


16 cups watermelon pieces (approximately 1/2 a large watermelon)

1 cup salt

cold water

2 tablespoons whole cloves

3 cinnamon sticks

2 pieces ginger root

1 lemon, thinly sliced

8 cups granulated sugar

4 cups white vinegar

4 cups water


1-Use the firm light pink watermelon flesh; cut in 1 inch pieces.
2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon.
3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain.
4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes.
5-Add watermelon pieces and simmer until clear; remove spice bag.
(Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.)
Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal.