@@TheBaconWizard Oops - well, I’m in a tent connected by sketchy cell phone service... so I guess you’ll all have to grab the recipe from on screen until we paddle our canoe home next week.
My parents were hippies and had a communal organic farm outside of Stratford Ontario back in 50's - 80's. There were several other communes in the area and we friends with all of them. A couple of the other communes made pickled watermelon rind, their's were cut more into a 3 inch baton shape. We usually ate them at lunch with sandwiches. It is great to see you visiting these recipes many of which have been long forgotten by many and not known by the younger generations who only know how to walk the aisles and only buy prepared foods...
This was a delicacy from my grandmother's basement in Nebraska! She would use the cinnamon red hot candies for flavoring. Brings back wonderful memories!
Mom talks about her mother making watermelon preserves from the rinds, but there was no pickling involved. It made a jam type spread. She said it was very good. This was a depression era thing - no food was ever wasted.
After watching this video and hearing it came from a cookbook with a whiskey past, can you pickle the rind with some sort of whiskey/bourbon? How would that taste? Is that some sort of springboard?
Oh my goodness! I have been looking for this recipe forever. My mom and grandma used to make this every year. I loved it as a child and the recipe died with them. Thank you for going outside the box and do something not many people out there make! Love your videos!
I always make these for my mother-in-law who is 92. I add nutmeg, cinnamon and ginger also light on the cloves. She says they are just like her grandmother made for her as a child
They were a necessary part of the relish tray (along with celery, carrots, radishes, olives, scallions, dill pickles, and bread and butter pickles) at every holiday dinner in my family. We cut the chunks a bit larger, maybe 1 inch x 2 inches. As a little girl I didn’t like them, but they really grow on you. I remember the first Thanksgiving dinner I hosted as a newlywed, I searched high and low to find them for purchase, and paid the earth for a jar. My in-laws, particularly my husband’s grandmother and great-aunts, were most impressed.
We served ours warmed with pork in Jan/Feb/March...after the holidays but still cold outside. My Grandma would also make pie by adding apples and raisins(homemade). In retrospect, kind of an "apple extender" for us. We live in an extremely rural area, over an hour to a grocer.
My husband's grandma made pickled watermelon rinds. I remember tasting cinnamon, cardamom, and allspice. This looks like her watermelon rind pickles! She had pickles on the table for every meal, (It could have been a Swedish thing) and they complimented with every meal. She made different kinds of pickles, beets, watermelon, cucumber, green beans, or wax beans, onions, mushrooms, sauerkraut, carrots, relishes, chow chow, etc. Pickles, now that I think about it, was a way to preserve food for the winter. She canned extensively, and canned meat, and made sausage, and pickled meat. Her father and mother came directly from Sweden.
My grandmother made watermelon rind pickle every year. My grandfather planted watermelon every summer and always looked for varieties that had nice thick rinds.😋
My mother always talked about pickled watermelon rind that her mother made. They lived in Oklahoma through the Great Depression and Dust bowl. Her mother died in 1939 when my mom was only 9 years old. I’ve wanted to make this all my life but every recipe I found had cloves in it and I think cloves are very strong. An acquired taste that I certainly don’t prefer. Thanks for trying this.
i grew up in the 50's in texas my grandmother made pickled watermelon rind all the time, she would use only one kind of watermelon, the black diamond, small round with a thick rind, good stuff
Wow, as a kid in Massachusetts and Vermont it was a treat to get sweet pickled watermelon rind! But, it was sold commercially in groceries. I've never had homemade. So excited to see the recipe! Now, back to Glen....
Growing up the child of German immigrants in the sixties I thought I had had pickled everything(from Cukes to Quince) never had pickled crab apple.And there were several trees in our neighborhood.
Oh yes I do make these! Using an old family recipe from my husband's grandmother (early 1900) and it is a favorite and an absolute MUST for my husband. And comparing recipes, yours and mine.....pretty darn close.
We made ours spicy. Super spicy and we used the whole watermelon. Not just the rind. They’re a family favorite. The recipe has been passed for generations! I believe my great great grandparents brought it with them from Russia.
We’d have as a side dish with NC pulled pork, vinegar slaw and corn bread or corn on the cob.. not too much just a rectangular piece or two of pickled watermelon.
Here in the DC area, we have a local "chain" of restaurants called Great American Restaurants. They use pickled watermelon rind in their deviled eggs with millionaires bacon bits on top. DIVINE!!!! shockingly delicious. Was so surprised the secret ingredient was pickled watermelon rind! Gonna try this recipe!
There's a restaurant by me that serves pickled watermelon rind as an accompaniment side to a steak and buttermilk mashed potato dish. The pickled rind is a tasty side that serves as a palette cleanser to a hearty meat and potato dish. I enjoy things like this.
My mom puts this in her tuna fish salad. We used to buy the “Old South” brand, but can no longer find it in So. Cal. So, now I can make it for her, thanks! 😋
I found out about pickled watermelon at this trendy cafe and absolutely loved it. It was part of a watermelon chilli jam which was put on a fried chicken burger with coleslaw
Our family has eaten Pickled watermelon with cold meat especially cold roast lamb . My mother and her mother have been making this for as long as I can remember and I am almost 60.
This was one of my favorite pickles when I was a child! My mom made them one last time for me when I was about 15. I have a bowl-full of rinds in my refrigerator right now so I can can them tomorrow. We ate them on the side with a relish tray, just one or two at a meal, so good.
My Nana always had these on hand and I remember eating them at thanksgiving dinner! She also said that the water melons today have such a thin rind that they don’t make good pickles.
I've eaten those my entire life down here in Alabama. It's eaten more as a relish or a palate cleanser with a meal. Never as part of dessert. No more than just a few pieces on the edge of your plate, possibly next to a bit of chow chow.
I can't imagine it with ice cream. They were always with the relish dish with black olives, celery, carrots at our Thanksgiving and Christmas dinner at my grandmothers house. They were always a favorite - still a favorite. Kind of gives the relish dish a kick of sweetness.
My mom talked about watermelon pickles and told me it was pickled watermelon rind. She remembered them fondly though never made them. I have canning books with recipes for them 😮
Preserved/pickled watermelon rinds date back at least 150 years. I ate at a Civil War-era restaurant in Gettysberg and bowls of preserved watermelon rind were served with the meal which of course is authentic to the CW era.
This was really interesting for me to hear you guys talk about this. My grandmother used to make this; but, the application was very different than the sweet applications you talked about. For our family it was part of a relish tray or eaten with a hamburger, like a pickle. So, hearing you talk about it in desert applications would be like putting sweet pickles in a cake.
My grandmother made these every summer after we had watermelon. Her recipe was a bit different I think she used the one from Better Homes and Garden cook book from the 1950's. They were delicious all of her grandkids loved them.
Love that portmanteau! Did your grandmother make it with a finer dice? Or dice like a relish for the sandwich? Or was it the large chunks with the bread and butter?
YES!!!!! SOOOO GOOD!!!! it was only on the table for xmas, easter and thanksgiving..so sweet my mouth would pucker,, the cloves is the key.. TYSVM GLENN!!!
They were always set out at any family dinner on a pickle tray... always pickled watermelon, pickled beets, pickled apples, pickled peaches, cucumber pickles (sweet, bread and butter, dill) sometimes pickled asparagus or string beans (strong german family, grandma pickled EVERYTHING) It was just something always with dinner at grandma's!
The older a booklet is, the more fragile it is; wood fiber literally disintegrates, breaks into pieces with age and therefore should be handled extremely carefully. After all, it's not like we can go to the store and buy another copy. Old and tried methods and recipes are the best!
Thanks for the video. I grew up in rural America in the early 60's and my mom, either made pickled watermelon or bought it somewhere. As a kid, I loved it. She's passed on, so I can't ask her about it. Watermelon is relatively inexpensive, so I may give this a go. Thanks again.
This popped up again in my list today. It reminded me of a Thai cooking video I watched recently where they made a version of these watermelon pickles and served them over shaved ice/ice cream.
I just remember having them growing up, and they were usually a part of the various pickled fruits and veggies that grandma would put on the table when everyone came over. That, or occasionally an older woman would bring them to a potluck. Delicious.
I’m 70 years old in junior high school in home ex class we made them love it never could fine a recipe close to it. I will be trying this recipe thanks.
Born and raised in NC, so it is amusing to read about how to “use these”. As an acidic element, it can stand alone against the richness of southern cuisine. It presents a different option along with chow-chow, relishes, etc. but is typically much sweeter than other options. We like things sweet....see sweet tea. As far as fusion cuisines I incorporate them into pico de gallo, or simply finely chopped as a topping on Korean style short ribs.
My grandmother made these. She left the green skin on and left more of the red meat of the watermelon as well. When done they were red, white and green, very colorful and tasty.
Oddly, I never had pickled watermelon rind until I went to an upscale steak house in Detroit... and this was an appetizer that came with dinner... along with creamed pickled herring.
Hey guys. I enjoy watching you make the old recipes. My Grate Gran used to make a watermelon konfyt in South Africa it is definitely a heritage recipe. It is almost like a dry jam and is also made with watermelon rinds. It is eaten as a treat and does not have vinegar in the recipe. It is absolutely delicious.👍❤️ I have made it myself amongst the other heritage recipes she handed down to my Gran ,mom and myself.
These were a side at Thanksgiving...much like how you served olives, or little gerkin pickles. They were part of a relish tray and I loved them and always looked forward to having sweet pickled watermelon rinds. We didn't make them but bought them from the store for Thanksgiving and Christmas holidays.
My Mom made them occasionally. They went on the relish tray with baby gherkins, capers, whatever pickles, for holidays. I begged my Mom to make it more often, she always pickled and preserved stuff; she said this was too much trouble. Now I'm going to make a little bit, but not waiting two weeks, lol.
My Grandmother made watermelon pickles, but didn't use any food coloring. From your description, I think it probably tasted similar to your recipe here. I haven't had them for a long time, but you have brought back some wonderful memories.
I make an old fashioned sweet watermelon pickle similar to this. We keep the slice large and put it on charcuterie and cheese boards. It pairs VERY well with cheese. Also, it’s great in sandwiches. Mine have lemon juice and I don’t cook the syrup down before adding the watermelon rind. They are sweet, but not just sugar sweet.
These were part of my childhood. My mom and grandmothers made them, they are of German and PA Dutch descent where various pickled items were always offered on the table with meals. They pickled everything. Pickled foods were often served with meats and sausage to add flavor, cut the fattiness and they were felt to be good for digestion. They'd be eaten on the side or like one would a condiment, just a little piece here and there. Thanks for your great tutorials, I love this series of recipes from old cookbooks :)
Mom (raised on a farm in the foothills of the Appalachian mountains, by dirt-poor farmer parents) used to make Watermelon Rind Pickles (and many other lovely canned things). They were quite sweet and spiced. I remember the taste of cloves, but there may have also been cinnamon and allspice. Edit: How to eat them? For me, just sneaking a few out of the opened jar from the refrigerator as a snack after school. PS, Mom's weren't quite as colored as yours, and yes, you did put quite a lot of cloves - more than Mom ever used on anything except studding a ham.
My grandmother used to put up something like what you’re calling Sweet Pickled Watermelon. She called them Winter Watermelon Gherkins. I remember she cut the rinds longer and wider and they had more of a green tint. They were always on the family’s Christmas dinner relish plate along with other vegetables she’d put up in the summer. She simply didn’t let anything from the garden patch go to waste.
There was a sweet lady in my town who used to give me a jar of pickled watermelon rind every summer... they tasted a lot like sweet pickles, I have used them to make relish before
I have used the recipe in the Ball Canning book. For some odd reason, all of my sweet pickles I have placed a slice of lemon in them. Never knew why, but grandma always did. On a hot summer day, these beat bread and butter pickles.
Glen, I grew up eating these in the midwest, and we save them until winter. It was like opening a jar of summer when they were on the table! Delicious with ham and potatoes!
They have a very similar recipe at Erie Beach Hotel in Port Dover at the Cove Room. It is pickled pumpkin and is served on the relish tray before dinner. My grandmother ( Amish/German) did make pickled watermelon when I was a child to be eaten on special occasions.
Hi thanks for the idea. I am Making the South African Makatane Water Melon ( known here for making watermelon konfyt and jam) I going to make a pickle...I'll add jalapeno chilly coriander, seeds,a bay leaf salt, pepper corns, all spice corns and fresh slices of ginger. and this shall be totally delicious. Not forgetting the rest of the basic ingredients.
Thank you Glenn, my grandma would make this from time to time and I can't for the life of me find her recipe...now I can make this for my wife and I and future kids. Thank you again.
I’ve only made pickled watermelon rinds once and it was made in a way slightly similar to making spicy sweet cucumber pickles and not really in the same way that recipe explained. That way gave it more ways that it was able to be used like in place of pickles on things like sandwiches. I know pickled watermelon rinds are a big thing in the southern states of America though which is why most don’t hear too much about it
My grandma made the best watermelon pickles and served them on the relish tray usually with a ham dinner or meatballs in the winter to have the sweet with the savory....it would be like having the cranberries with served with the meal. I am going to visit my aunt next week and going to get some of my grams recipes to have in my collection also. Thank you for making this....Loved it!
Thanks for watching everyone! *The recipe is in the description box.* Let us know in the comments if your family makes pickled watermelon!
um... no it isn't!
@@TheBaconWizard Oops - well, I’m in a tent connected by sketchy cell phone service... so I guess you’ll all have to grab the recipe from on screen until we paddle our canoe home next week.
My parents were hippies and had a communal organic farm outside of Stratford Ontario back in 50's - 80's.
There were several other communes in the area and we friends with all of them. A couple of the other communes made pickled watermelon rind, their's were cut more into a 3 inch baton shape.
We usually ate them at lunch with sandwiches.
It is great to see you visiting these recipes many of which have been long forgotten by many and not known by the younger generations who only know how to walk the aisles and only buy prepared foods...
@@GlenAndFriendsCooking Yep, not a big ask :)
I've had it with bbq, burnt ends pair with this amazing, as does bbq pork belly. Kind of a palate cleanser imho.
This was a delicacy from my grandmother's basement in Nebraska! She would use the cinnamon red hot candies for flavoring. Brings back wonderful memories!
My grandmother served pickled watermelon on Thanksgiving and Christmas with other pickles and olives, that 50 years ago.
My Grandmother used to make this and she'd always send them to us back in the 60's and 70's. I can't wait to make this recipe.
Mom talks about her mother making watermelon preserves from the rinds, but there was no pickling involved. It made a jam type spread. She said it was very good. This was a depression era thing - no food was ever wasted.
In South Africa it is well known to make a preserve from the rind. It is called watermelon konfyt. It is very sweet and flavoured with ginger.
I would love to see a jam made from rinds. I hate wasting the rinds as I know they're still edible, but I'm not a fan of the pickled style here.
There is a watermelon rind jam. It's completely different than watermelon rind pickles
After watching this video and hearing it came from a cookbook with a whiskey past, can you pickle the rind with some sort of whiskey/bourbon? How would that taste? Is that some sort of springboard?
I LOVED my Grandma's watermelon rind pickles. Great memories ❤
They were just on the table to enjoy a couple with your meal.
With Sandwiches on the side. Charcuterie board, great with cheeses.
Oh my goodness! I have been looking for this recipe forever. My mom and grandma used to make this every year. I loved it as a child and the recipe died with them. Thank you for going outside the box and do something not many people out there make! Love your videos!
I always make these for my mother-in-law who is 92. I add nutmeg, cinnamon and ginger also light on the cloves. She says they are just like her grandmother made for her as a child
They were a necessary part of the relish tray (along with celery, carrots, radishes, olives, scallions, dill pickles, and bread and butter pickles) at every holiday dinner in my family. We cut the chunks a bit larger, maybe 1 inch x 2 inches. As a little girl I didn’t like them, but they really grow on you. I remember the first Thanksgiving dinner I hosted as a newlywed, I searched high and low to find them for purchase, and paid the earth for a jar. My in-laws, particularly my husband’s grandmother and great-aunts, were most impressed.
We served ours warmed with pork in Jan/Feb/March...after the holidays but still cold outside. My Grandma would also make pie by adding apples and raisins(homemade). In retrospect, kind of an "apple extender" for us. We live in an extremely rural area, over an hour to a grocer.
My aunt made watermelon pickles often. Now have you tried okra pickles? DEEELICISOUS and crisp!!
My husband's grandma made pickled watermelon rinds. I remember tasting cinnamon, cardamom, and allspice. This looks like her watermelon rind pickles! She had pickles on the table for every meal, (It could have been a Swedish thing) and they complimented with every meal. She made different kinds of pickles, beets, watermelon, cucumber, green beans, or wax beans, onions, mushrooms, sauerkraut, carrots, relishes, chow chow, etc. Pickles, now that I think about it, was a way to preserve food for the winter. She canned extensively, and canned meat, and made sausage, and pickled meat. Her father and mother came directly from Sweden.
My grandmother made watermelon rind pickle every year. My grandfather planted watermelon every summer and always looked for varieties that had nice thick rinds.😋
My mother always talked about pickled watermelon rind that her mother made. They lived in Oklahoma through the Great Depression and Dust bowl. Her mother died in 1939 when my mom was only 9 years old. I’ve wanted to make this all my life but every recipe I found had cloves in it and I think cloves are very strong. An acquired taste that I certainly don’t prefer. Thanks for trying this.
i grew up in the 50's in texas my grandmother made pickled watermelon rind all the time, she would use only one kind of watermelon, the black diamond, small round with a thick rind, good stuff
Good taste in games old timer
WATERMELON RIND PICKLE! We had those every summer in my childhood (1950's); made in the family since the 1920's, I would imagine.
Wow, as a kid in Massachusetts and Vermont it was a treat to get sweet pickled watermelon rind! But, it was sold commercially in groceries. I've never had homemade. So excited to see the recipe! Now, back to Glen....
Yes! Growing up in Massachusetts, my grandmother always had them in the fridge. (And they were chartreuse green)
I think we all have a rustic pickle from our childhood we haven't had for decades.
Mine were pickled crabapples. I wish I could have those again.
Growing up the child of German immigrants in the sixties I thought I had had pickled everything(from Cukes to Quince) never had pickled crab apple.And there were several trees in our neighborhood.
My Grandmother made watermelon rind pickles. A favorite memory of my childhood. Thinking back I think the over riding spice was cinnamon.
There is a watermelon rind poem. Definitely the heart of summer treat. Eat them at a picnic or on the side with fried chicken.
Oh yes I do make these! Using an old family recipe from my husband's grandmother (early 1900) and it is a favorite and an absolute MUST for my husband. And comparing recipes, yours and mine.....pretty darn close.
My grandmother used to make watermelon jelly, that was great
We made ours spicy. Super spicy and we used the whole watermelon. Not just the rind. They’re a family favorite. The recipe has been passed for generations! I believe my great great grandparents brought it with them from Russia.
My grandmother always served with pork chops or lamb. Brings back good memories. Thank you!👍🏾
We always had watermelon pickles at every major family dinner. (Thanksgiving,Christmas, Easter, and Family Reunions)😊
We’d have as a side dish with NC pulled pork, vinegar slaw and corn bread or corn on the cob.. not too much just a rectangular piece or two of pickled watermelon.
My grandma always served this with a gingerbread style spice cake for Christmas and/or Thanksgiving.
Here in the DC area, we have a local "chain" of restaurants called Great American Restaurants. They use pickled watermelon rind in their deviled eggs with millionaires bacon bits on top. DIVINE!!!! shockingly delicious. Was so surprised the secret ingredient was pickled watermelon rind! Gonna try this recipe!
There's a restaurant by me that serves pickled watermelon rind as an accompaniment side to a steak and buttermilk mashed potato dish. The pickled rind is a tasty side that serves as a palette cleanser to a hearty meat and potato dish. I enjoy things like this.
I love pickled watermelon rind in deviled eggs and egg salad. I will definitely be trying this!! Thanks for the recipe.
Oh I am all over that. Deviled eggs. I always put a layer of deviled eggs on top of my bowl of potato salad. It is decadent.
My Great-aunt made these, and we loved them.
My mom puts this in her tuna fish salad. We used to buy the “Old South” brand, but can no longer find it in So. Cal. So, now I can make it for her, thanks! 😋
I found out about pickled watermelon at this trendy cafe and absolutely loved it. It was part of a watermelon chilli jam which was put on a fried chicken burger with coleslaw
Our family has eaten Pickled watermelon with cold meat especially cold roast lamb . My mother and her mother have been making this for as long as I can remember and I am almost 60.
This was one of my favorite pickles when I was a child! My mom made them one last time for me when I was about 15. I have a bowl-full of rinds in my refrigerator right now so I can can them tomorrow. We ate them on the side with a relish tray, just one or two at a meal, so good.
My grandmother made them every year. Haven't had them in 30+ yrs. I just might try this recipe.
My Nana always had these on hand and I remember eating them at thanksgiving dinner! She also said that the water melons today have such a thin rind that they don’t make good pickles.
I've eaten those my entire life down here in Alabama.
It's eaten more as a relish or a palate cleanser with a meal. Never as part of dessert. No more than just a few pieces on the edge of your plate, possibly next to a bit of chow chow.
Daybird Aviaries Wow, you use the term chow chow. I’m French Canadian and we have chow chow, for us it’s basically a chunky homemade ketchup.
@@l.c.6282 Chow chow is also a relish used in Pennsylvania Dutch/Amish cuisine.
@@TuckertonRR That's the only context I've heard it in--but I'm from Indiana.
We make in Arkansas chow is at the end of every garden season
I can't imagine it with ice cream. They were always with the relish dish with black olives, celery, carrots at our Thanksgiving and Christmas dinner at my grandmothers house. They were always a favorite - still a favorite. Kind of gives the relish dish a kick of sweetness.
They were made in stick shapes as a finger food, and served at cookouts as more of a condiment.
Yes, I think that it was sticks.
Yes I love pickled watermelon and eat it often with grilled cheese and other sandwiches as well . I like them sweet! Naples Fl 🏝🏝😍
Those were a childhood memory of mine. My mother made them.
My mom talked about watermelon pickles and told me it was pickled watermelon rind. She remembered them fondly though never made them. I have canning books with recipes for them 😮
Preserved/pickled watermelon rinds date back at least 150 years. I ate at a Civil War-era restaurant in Gettysberg and bowls of preserved watermelon rind were served with the meal which of course is authentic to the CW era.
My brain is telling me that sliced up fine, with some caramelised onions, this would be good on a cheeseburger as a strange relish.
I make a bacon and onion jam which is great on burgers, I'm going to have to try adding this to it and see if it comes out as good as I think it will.
This was really interesting for me to hear you guys talk about this. My grandmother used to make this; but, the application was very different than the sweet applications you talked about. For our family it was part of a relish tray or eaten with a hamburger, like a pickle. So, hearing you talk about it in desert applications would be like putting sweet pickles in a cake.
Yes. Exactly. Watermelon pickles go with savory dishes not desserts
Glen, I made pickled watermelon rinds and used them on my sandwiches. I can't wait to try this recipe.
My grandmother made these every summer after we had watermelon. Her recipe was a bit different I think she used the one from Better Homes and Garden cook book from the 1950's. They were delicious all of her grandkids loved them.
I love these old recipes.
My grandmother used to make something similar to this. We'd eat them on some bread with butter. Kind of in a marmaladesque fashion
Love that portmanteau! Did your grandmother make it with a finer dice? Or dice like a relish for the sandwich? Or was it the large chunks with the bread and butter?
@@IMJwhoRU It was about as chunky as Glen was rocking, maybe a smidgen smaller
YES!!!!! SOOOO GOOD!!!! it was only on the table for xmas, easter and thanksgiving..so sweet my mouth would pucker,, the cloves is the key.. TYSVM GLENN!!!
Uncle Al, from Montana via North Dakota, made pickled watermelon before going to The Ox card room many summer mornings. Delicious! How I miss him❣️
They were always set out at any family dinner on a pickle tray... always pickled watermelon, pickled beets, pickled apples, pickled peaches, cucumber pickles (sweet, bread and butter, dill) sometimes pickled asparagus or string beans (strong german family, grandma pickled EVERYTHING)
It was just something always with dinner at grandma's!
The older a booklet is, the more fragile it is; wood fiber literally disintegrates, breaks into pieces with age and therefore should be handled extremely carefully. After all, it's not like we can go to the store and buy another copy. Old and tried methods and recipes are the best!
Thanks for the video. I grew up in rural America in the early 60's and my mom, either made pickled watermelon or bought it somewhere. As a kid, I loved it. She's passed on, so I can't ask her about it. Watermelon is relatively inexpensive, so I may give this a go. Thanks again.
Relish tray. My husband's grandmother made watermelon pickles. So good!
This popped up again in my list today. It reminded me of a Thai cooking video I watched recently where they made a version of these watermelon pickles and served them over shaved ice/ice cream.
I make cinnamon cherry watermelon pickles. They are a glorious rosy red and so good to serve at holiday time in a pretty crystal dish.
I just remember having them growing up, and they were usually a part of the various pickled fruits and veggies that grandma would put on the table when everyone came over. That, or occasionally an older woman would bring them to a potluck. Delicious.
We had these on the pickle tray at thanks giving along with pickled crab apples.so yummy.
I’m 70 years old in junior high school in home ex class we made them love it never could fine a recipe close to it. I will be trying this recipe thanks.
Back in the 80s my Mom's coworker gave her a jar of pickled watermelon rind. I loved snacking on those. I have not had any since then though.
Born and raised in NC, so it is amusing to read about how to “use these”. As an acidic element, it can stand alone against the richness of southern cuisine. It presents a different option along with chow-chow, relishes, etc. but is typically much sweeter than other options. We like things sweet....see sweet tea. As far as fusion cuisines I incorporate them into pico de gallo, or simply finely chopped as a topping on Korean style short ribs.
My grandmother made these. She left the green skin on and left more of the red meat of the watermelon as well. When done they were red, white and green, very colorful and tasty.
Oddly, I never had pickled watermelon rind until I went to an upscale steak house in Detroit... and this was an appetizer that came with dinner... along with creamed pickled herring.
Love watermelon pickles. They are also a good item to can.
Hey guys. I enjoy watching you make the old recipes. My Grate Gran used to make a watermelon konfyt in South Africa it is definitely a heritage recipe. It is almost like a dry jam and is also made with watermelon rinds. It is eaten as a treat and does not have vinegar in the recipe. It is absolutely delicious.👍❤️ I have made it myself amongst the other heritage recipes she handed down to my Gran ,mom and myself.
My grandmother used to make these and pickled crab apples. She was was old Yankee stock. Use it up,wear it out, make it do, do without.
Pickled watermelon rind is very common in New England. It was always on our relish tray at Thanksgiving. As a child, I loved it!
These were a side at Thanksgiving...much like how you served olives, or little gerkin pickles. They were part of a relish tray and I loved them and always looked forward to having sweet pickled watermelon rinds. We didn't make them but bought them from the store for Thanksgiving and Christmas holidays.
My Mom made them occasionally. They went on the relish tray with baby gherkins, capers, whatever pickles, for holidays. I begged my Mom to make it more often, she always pickled and preserved stuff; she said this was too much trouble. Now I'm going to make a little bit, but not waiting two weeks, lol.
I make watermelon rind preserves following an old Ball Blue book method. Lots of work and time but worth it to me.
I have a fruit cake recipe that uses pickled watermelon as an ingredient. This may be just what I need. Thank you so much
i make about 2 gallons of watermelon rind pickles every season........luv them
My Grandmother made watermelon pickles, but didn't use any food coloring. From your description, I think it probably tasted similar to your recipe here. I haven't had them for a long time, but you have brought back some wonderful memories.
My grandmother made this once with me, only the syrup wasn't carmelized. I still remember how good it was.
I make an old fashioned sweet watermelon pickle similar to this. We keep the slice large and put it on charcuterie and cheese boards. It pairs VERY well with cheese. Also, it’s great in sandwiches. Mine have lemon juice and I don’t cook the syrup down before adding the watermelon rind. They are sweet, but not just sugar sweet.
These were part of my childhood. My mom and grandmothers made them, they are of German and PA Dutch descent where various pickled items were always offered on the table with meals. They pickled everything. Pickled foods were often served with meats and sausage to add flavor, cut the fattiness and they were felt to be good for digestion. They'd be eaten on the side or like one would a condiment, just a little piece here and there. Thanks for your great tutorials, I love this series of recipes from old cookbooks :)
Mom (raised on a farm in the foothills of the Appalachian mountains, by dirt-poor farmer parents) used to make Watermelon Rind Pickles (and many other lovely canned things). They were quite sweet and spiced. I remember the taste of cloves, but there may have also been cinnamon and allspice.
Edit: How to eat them?
For me, just sneaking a few out of the opened jar from the refrigerator as a snack after school.
PS, Mom's weren't quite as colored as yours, and yes, you did put quite a lot of cloves - more than Mom ever used on anything except studding a ham.
some stores have them in a Specialty Isle... and they are DELIGHTFUL...
I love eating watermelon rind as is. It's refreshing and juicy. I like the borderline vegetal taste.
We ate them with collard greens. So so good!
I'm from India . I love watching ur videos. You are amazing.
So many WONDERFUL IDEA y'all. Thank you. I love experimenting in the kitchen.
My grandmother used to put up something like what you’re calling Sweet Pickled Watermelon. She called them Winter Watermelon Gherkins. I remember she cut the rinds longer and wider and they had more of a green tint. They were always on the family’s Christmas dinner relish plate along with other vegetables she’d put up in the summer. She simply didn’t let anything from the garden patch go to waste.
Those chunks you use for garnish in an old fashioned. The only way I have ever consumed them.
There was a sweet lady in my town who used to give me a jar of pickled watermelon rind every summer... they tasted a lot like sweet pickles, I have used them to make relish before
oooo good idea
I have used the recipe in the Ball Canning book. For some odd reason, all of my sweet pickles I have placed a slice of lemon in them. Never knew why, but grandma always did. On a hot summer day, these beat bread and butter pickles.
Glen, I grew up eating these in the midwest, and we save them until winter. It was like opening a jar of summer when they were on the table! Delicious with ham and potatoes!
They have a very similar recipe at Erie Beach Hotel in Port Dover at the Cove Room. It is pickled pumpkin and is served on the relish tray before dinner. My grandmother ( Amish/German) did make pickled watermelon when I was a child to be eaten on special occasions.
Hi thanks for the idea. I am Making the South African Makatane Water Melon ( known here for making watermelon konfyt and jam) I going to make a pickle...I'll add jalapeno chilly coriander, seeds,a bay leaf salt, pepper corns, all spice corns and fresh slices of ginger. and this shall be totally delicious. Not forgetting the rest of the basic ingredients.
Thank you Glenn, my grandma would make this from time to time and I can't for the life of me find her recipe...now I can make this for my wife and I and future kids. Thank you again.
I noticed pickled watermelon at our Farmers Market. I’m going to buy some next time. Shalom from NC
My mother used to serve watermelon rind pickles as a garnish with curry
I had always assumed pickled watermelon rind would be made in the same fashion as common dill pickles. These look much more interesting.
my mom made these growing up. I loved them. Glad to find this
My mom used to make these, and I absolutely loved them.
I’ve only made pickled watermelon rinds once and it was made in a way slightly similar to making spicy sweet cucumber pickles and not really in the same way that recipe explained. That way gave it more ways that it was able to be used like in place of pickles on things like sandwiches. I know pickled watermelon rinds are a big thing in the southern states of America though which is why most don’t hear too much about it
My grandma made the best watermelon pickles and served them on the relish tray usually with a ham dinner or meatballs in the winter to have the sweet with the savory....it would be like having the cranberries with served with the meal. I am going to visit my aunt next week and going to get some of my grams recipes to have in my collection also. Thank you for making this....Loved it!