How to Preserve Watermelon

By Robert L. Williams
Published on July 1, 1985
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Watermelon makes a tasty treat at any picnic — and year-round!
Watermelon makes a tasty treat at any picnic — and year-round!
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Ever thought to yourself — whilst chomping on a cool, crisp slab of watermelon — that it’s a shame this fruit is with us for only a brief spell? We sure have. Enter these easy, can-be-enjoyed-on-a-frigid-January-evening recipes for dehydrated watermelon, watermelon wine, watermelon rind pickles and more.
Ever thought to yourself — whilst chomping on a cool, crisp slab of watermelon — that it’s a shame this fruit is with us for only a brief spell? We sure have. Enter these easy, can-be-enjoyed-on-a-frigid-January-evening recipes for dehydrated watermelon, watermelon wine, watermelon rind pickles and more.

Few fruits receive — or deserve — as much praise as the watermelon. Yet, despite having been cultivated for more than 4,000 years, this delightful member of the cucumber family is usually enjoyed for only a few brief weeks in the summer because most people don’t know how to preserve it.

Watermelon Pickles and Preserves

The most common way of keeping the big fruits is in the form of watermelon rind pickles or preserves. To make these sweet treats, first cut the pale-colored inner rind into 1-inch cubes and soak overnight in a solution of 4 tablespoons of salt per quart of water. The next day, drain off the liquid and cook the rind until tender.

Then, if pickles are your goal, make a syrup of 8 cups of sugar, 4 cups of vinegar, 8 teaspoons of whole cloves, 12 cinnamon sticks and a pinch of mustard seed. Boil the mixture, allow it to sit for 15 minutes, add the watermelon rind, and cook until the cubes become transparent and delicious.

Preserves are made in much the same way. Prepare the rind as before: Soak it overnight, cook it until tender and drain. Then make a syrup of 9 cups of sugar, 8 cups of water, 2 sliced lemons and 4 sticks of cinnamon. (Add whole cloves to the syrup if you like.) Boil the syrup for 5 minutes, add the melon cubes, and then cook until they’re clear.

Pour the pickles or preserves into clean, sterile jars and seal. (I don’t know how well these recipes could be modified to use less — or a less processed — sweetener. Maybe some other readers will write in to share their experiences.)

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