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Pick a Peck of Pickled... Watermelon?


My friend Becky recently visited her family in Pennsylvania and brought back a bunch of interesting treats. One of things that I found fascinating was the Amish-styled pickled watermelon rind. It was surprisingly sweet and tart and yet, strangely lovely. Now imagine my surprise when I visited my mom a few days later and she also pulled out a jar of pickled watermelon. She's currently on a brining kick and actually made hers herself - it was also sweet, tart and strangely lovely.

If all of this pickled watermelon talk has piqued your interest, I've got two great things for you. (1) a place where you can buy a 16oz jar of Amish-style pickled sweet watermelon rind for $4.59 and (2) a recipe to make yours. To check out the recipe, read more


Pickled Watermelon
From Yankee Magazine
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9 cups water
1/2 cup salt
11 cups watermelon pieces (cut from rind, seeded, and cut into 1-inch cubes)
2-1/2 cups white vinegar
5 cups sugar
1 cinnamon stick
1/4 teaspoon ground ginger
2 tablespoons lemon juice

  1. In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.
  2. Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon.
  3. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes.
  4. Pour over the fruit in the jars and seal. Process in a boiling-water bath for 15 minutes.
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