Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Minted Watermelon Pickles


Want something to do with those watermelon rinds this summer? Make some minted watermelon pickles! This great watermelon recipe is a great way to use every bit of your watermelons. Waste not want not!

  • Rind of 1 large watermelon (about 12 cups cut rind)
  • 1/4 cup salt
  • 7 pints water (14 cups)
  • 8 cups sugar
  • 2 cups cinder vinegar
  • 2 lemons, thinly sliced
  • 3 cinnamon sticks (3 inch each)
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice
  • 1 tablespoon mint extract
  • Green food colouring
  1. Pare watermelon rind, removing green and pink portions. cut rind into 1 - 1 1/4 - inch squares.
  2. Add salt to 8 cups of water; stir until salt is dissolved. Pour over watermelon rind snd let stand overnight.
  3. Drain. Cover rind with fresh water and cook, covered, about 1 hour, or until rind is tender. Drain thoroughly.
  4. Combine remaining 6 cups water with sugar and vinegar in a 4 quart saucepan; cook over medium heat about 8 minutes.
  5. Tie lemon slices and spices in a cheesecloth; add to syrup with the rind.
  6. Cook, uncovered, until rind is clear, about 1 hour. Stir in mint extract and several drops of food colouring; blend well.
  7. Remove rind from from syrup with slotted spoon and pack into hot sterlized jars.
  8. Pour syrup over rind, filling to within 1/2 inch from the top. Release air bubbles by running a knife down the side of each jar several times.
  9. Seal immediately, following manufacturer's directions.
  10. Cool and store. 6 to 7 pints pickles

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!


Cancel Reply to Comment


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo