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Sarita
05-02-2008, 12:52 AM
Does anyone have a recipe for Pickled watermelon rinds? Turns out, Haggis and I are both looking for a good one :)

My Grandpop used to make them and they were amazing. I can't seem to find the right vinegar/sugar combo.

L M Ashton
05-02-2008, 04:56 AM
My sister used to make them, and hers were lovely. I can email her for the recipe. :)

Sarita
05-02-2008, 04:58 AM
My sister used to make them, and hers were lovely. I can email her for the recipe. :)
Yes, please!

Little Red Barn
05-02-2008, 05:03 AM
http://www.icookclub.com/Fgv/Pickles/Pickled-watermelon-rind-189568.html

Pickled Watermelon (http://reference.icookclub.com/watermelon.html) Rind (http://reference.icookclub.com/rind.html)

Recipe By : Elizabeth Powell
Serving Size : 96 Preparation Time :2:00
Categories : Canning (http://reference.icookclub.com/canning.html), Preserves (http://reference.icookclub.com/preserves.html), Etc. Pickle (http://reference.icookclub.com/pickle.html)s & Relish (http://reference.icookclub.com/relish.html)es

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large watermelon (http://reference.icookclub.com/watermelon.html) rind (http://reference.icookclub.com/rind.html)
1 quart water
1/4 cup kosher (http://reference.icookclub.com/kosher.html) salt (http://reference.icookclub.com/salt.html)
1 quart cider (http://reference.icookclub.com/cider.html) vinegar (http://reference.icookclub.com/vinegar.html)
8 cups sugar (http://reference.icookclub.com/sugar.html)
8 whole cinnamon (http://reference.icookclub.com/cinnamon.html) sticks -- broken (http://reference.icookclub.com/broken.html) up
1 tablespoon whole clove (http://reference.icookclub.com/clove.html)s
1 tablespoon allspice (http://reference.icookclub.com/allspice.html) berries (http://reference.icookclub.com/berries.html)

Peel and remove all green and pink port (http://reference.icookclub.com/port.html)ions from rind. Cut into 1 inch
cubes and soak (http://reference.icookclub.com/soak.html) in salt water overnight. Drain and cover with fresh water. Cook
until almost tender. Drain. Make a syrup (http://reference.icookclub.com/syrup.html) of vinegar and sugar. Tie spice (http://reference.icookclub.com/spice.html)s in a
cheesecloth (http://reference.icookclub.com/cheesecloth.html) bag and add to syrup. Boil (http://reference.icookclub.com/boil.html) 15 minutes, then let stand 15 minutes.
Remove spice bag. Add drained watermelon rind. Cook until clear. Pack into
sterile jar (http://reference.icookclub.com/jar.html)s and seal according to manufacturer's instructions. Makes 6 pints (http://reference.icookclub.com/pints.html),
about 96 two-tablespoon servings.

- - - - - - - - - - - -

L M Ashton
05-02-2008, 05:13 AM
I don't know if that one is exactly my sister's recipe, but it's very similar at the very least. Those are the spices she used, I do believe.

Haggis
05-02-2008, 05:21 AM
But...but...that sounds like I need canning stuff. And stuff. Homey don't know nothing 'bout no canning. :e2cry:

Little Red Barn
05-02-2008, 05:49 AM
But...but...that sounds like I need canning stuff. And stuff. Homey don't know nothing 'bout no canning. :e2cry:
An Introduction To Canning
http://farmgal.tripod.com/index-2.html

Or Haggis you can just consume it all in one night, hit every hydrant in a five mile radius or serve it all at once at a get together BBQ! ;)

A.M. Wildman
05-02-2008, 05:54 AM
Does anyone have a recipe for Pickled watermelon rinds? Turns out, Haggis and I are both looking for a good one :)

My Grandpop used to make them and they were amazing. I can't seem to find the right vinegar/sugar combo.

Sorry. Only way I know how to pickle a melon is to cut a plug out of it and upend a full vodka bottle in the hole. :D

Ol' Fashioned Girl
05-02-2008, 05:54 AM
Canning! It's work... but it's soooooo satisfying to hear that 'tink!' as the jars seal. I love it.

I don't do the pressure canning... only stuff that can be safely hot-water bathed. I've made okra pickles, bread and butter pickles, sliced jalapenos, and canned tomatoes. There's nothing difficult about it. If you can read, you can follow directions. Easy and delicious.

Haggis
05-02-2008, 05:59 AM
An Introduction To Canning
http://farmgal.tripod.com/index-2.html

Or Haggis you can just consume it all in one night, hit every hydrant in a five mile radius or serve it all at once at a get together BBQ! ;)

Too hard. I'll just eat yours.:D

By the way, it looks like your barn is on fire.

Sarita
05-02-2008, 06:11 AM
Canning! It's work... but it's soooooo satisfying to hear that 'tink!' as the jars seal. I love it.

I don't do the pressure canning... only stuff that can be safely hot-water bathed. I've made okra pickles, bread and butter pickles, sliced jalapenos, and canned tomatoes. There's nothing difficult about it. If you can read, you can follow directions. Easy and delicious.
Totally! :) Yeah, I only do hot-water canning, too. Easy, even you could do it Haggis. Come over, I'll show you how!

Little Red Barn
05-02-2008, 06:11 AM
Too hard. I'll just eat yours.:D

By the way, it looks like your barn is on fire.
http://www.google.com/products?hl=en&rlz=1G1GGLQ_ENUS268&q=+buy+pickled+watermelon+rind&um=1&ie=UTF-8

http://base.googlehosted.com/base_media?q=http://store.fastcommerce.com/_staticProxy/content/ff808081171039d5011713fdad190f71/FreeMerchant/m0qmgn3.jpg&size=2&dhm=eca84927&hl=en You can purchase it already made. :D

And that'd be the sun setting behind my barn.

Ol' Fashioned Girl
05-02-2008, 06:16 AM
Meh. Home canned is sooooo much better than store bought.

jennontheisland
05-02-2008, 06:23 AM
Sorry. Only way I know how to pickle a melon is to cut a plug out of it and upend a full vodka bottle in the hole. :D

*lines up for a slice of AM's vodkamelon*

Soccer Mom
05-05-2008, 10:57 PM
Canning is so easy that even a Yorkie can do it. :D But I'll dig up my icebox pickle recipe just for you, Haggis. I think I've shared it with OFG already.


Here ya go. This recipe came from my Aunt Dot.

SWEET ICEBOX PICKLES

Of all the recipes I have for pickles, these are the easiest and best pickles you will ever find. In fact, even if you don’t like onions, the onions fixed this way are so sweet, they will be hard to resist.


16 Cups of 1/8 inch cucumber slices (firm pickling cucumbers or unwaxed regular will work)
6 large Onions sliced 1/8 inch thick
1 TBS Celery Seed
1 TBS yellow Mustard Seed
1 TBS Turmeric
1 Cup pickling Salt
8 Cups Sugar
8 Cups white Vinegar


Combine spices, salt sugar and vinegar. Stir until salt and sugar are dissolved. (Try and funnel all the mixture back into a plastic gallon vinegar bottle and shake until dissolved.

Pack cucumber and onion sliced into glass jars. Pour vinegar solution over slices, making sure all veggies are covered with liquid. Top with jar lids and place in fridge. Ready to eat in 5 days. Pickles will keep in the fridge for one year, but are best if eaten in a few months. Mine never make it past a few weeks.

Shadow_Ferret
05-05-2008, 11:43 PM
I'm telling you people, you're not supposed to eat the rind!

slcboston
05-05-2008, 11:46 PM
Good lord, I hope that tastes FAR better than it sounds. Pickled watermelon rinds? :Wha:

Brings to mind that question of who it is that thinks of these things (foodwise). Like Raw oysters. What brave soul first looked at that and thought "Yum!" :D

Sarita
05-06-2008, 12:00 AM
I'm telling you people, you're not supposed to eat the rind!
Hey! If my Pop did it, I'll do it! Er- no. I mean, they're delicious, like a pickle.

slcboston
05-06-2008, 12:02 AM
Hey! If my Pop did it, I'll do it! Er- no. I mean, they're delicious, like a pickle.

How much like a pickle? Because while I LOVE pickles, I have sadly discovered they no longer return the favor. So if these are a good substitute, I could be tempted. :)

Shadow_Ferret
05-06-2008, 12:18 AM
Hey! If my Pop did it, I'll do it! Er- no. I mean, they're delicious, like a pickle.
Well, I can't get over the image of my grandpa putting rinds in the pig feed. To me it's something you throw out, not eat.

And I've tasted the rind, not pickled, but normally, and it's not good. Can't imagine pickling it would improve that any.

Haggis
05-06-2008, 12:51 AM
Well, I can't get over the image of my grandpa putting rinds in the pig feed. To me it's something you throw out, not eat.

And I've tasted the rind, not pickled, but normally, and it's not good. Can't imagine pickling it would improve that any.

Trust me. If it's done right, it's an awesome pickle. Hell, Ferret, you can pickle anything and make it taste different. I'm still looking for my old pickled egg recipe.

blacbird
05-06-2008, 01:56 AM
My mother used to make these. Crisp, sweet, I loved them as a kid. I have no idea what her recipe was.

caw

Shadow_Ferret
05-06-2008, 08:44 PM
Trust me. If it's done right, it's an awesome pickle. Hell, Ferret, you can pickle anything and make it taste different. I'm still looking for my old pickled egg recipe.
You can pickle anything.

I'd rather not. :tongue

And "different" no way implies "better."

DeborahM
05-06-2008, 08:51 PM
You can pickle anything.

I'd rather not. :tongue

And "different" no way implies "better."

So...you're saying, if you get pickled you're neither better or different?

Shadow_Ferret
05-06-2008, 08:53 PM
Just more amusing.

DeborahM
05-06-2008, 09:13 PM
That's good! There's nothing better than an amusing pickle!

Shadow_Ferret
05-06-2008, 09:17 PM
*giggles*

Sorry. I just thought of a line from Firesign Theater, where the military was talking about a bomb that makes clothes disappear and the one says to the other, "I wouldn't relish the pickle I'd be in if I were a Russian dressing when this went off."

DeborahM
05-06-2008, 09:24 PM
Cute! Have a beer and a brat!

DeborahM
05-12-2008, 10:44 PM
Trust me. If it's done right, it's an awesome pickle. Hell, Ferret, you can pickle anything and make it taste different. I'm still looking for my old pickled egg recipe.

I have this one. I haven't tried it but saved it to fix "someday."

Johnny Pratt's Pickled Eggs

1 can "store bought" beets
1 doz. boiled eggs, shelled
1 cup beet juice
1 cup apple cider vinegar
3/4 tsp. salt
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. mace

One dozen eggs will fit into a quart jar. Simmer the juice and vinegar with spices for about 10 minutes. Then pour over eggs in jar. Place 1 or 2 small beets in the jar with the eggs. Set aside to "pickle".