Watermelon Rind Pickle

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  • 1 kg watermelon rind
  • 1/4 cup salt
  • 1 litre water
  • 1 kg sugar
  • 2 cups water
  • 2 cups vinegar
  • 1 lemon, thinly sliced
  • 1 stick cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice


Cut the green outer rind off the melon and discard. Cut the white layer – leaving a hint of pink – into pieces of around 2 1/2 cm. Dissolve salt in 1 litre water and immerse pieces in the liquid. Leave to sit over night. Drain off the liquid and rinse the rind in fresh water. In a large saucepan pour sugar, water, vinegar, lemon, cinnamon, cloves and allspice. Bring slowly to the boil stirring to dissolve sugar. Boil without stirring for 5 minutes. Add the rind and boil until rind looks transparent. Pour into warm sterilised jars and seal. Leave for at least a month before using. There is an Egyptian saying which says

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