HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

My G-Ma used to make me Watermelon Pickles, as a child. Now as an adult, I would like to make them for myself. I have tried some from my local farmer's market and was sadly disappointed. Any recipes or ideas? I would give anything to have that "taste" memory again! Thanks ya'll!

Views: 318

Reply to This

Replies to This Discussion

hi Natalie.......i had never heard of watermelon pickles until your post, so i googled it, and there were lots of recipes which all were pretty much the same idea........here's a recipe that's nicely presented http://lillianscupboard.wordpress.com/2008/08/14/moms-blue-ribbon-w...
Up until I started canning and searching for canning recipes I had never even heard of watermelon pickles. To be honest, they sound a little strange but I would still love to try them (that's my food philosophy in a nutshell:)...let me know if you find a great recipe. I wouldn't want my first watermelon pickles to be bad only because of the recipe.
My grandmother used to make them. Unfortunately, her recipe book fell victim to a fire a few years ago. I will email family & see if any of them have her recipe. :-)
the garden watermelons keep coming, so i thought i'd finally give this a try.......i used the recipe that i posted previously.......i've never had them before, so i don't have anything to compare them with, but they're good--tart, sweet, and spiced

They look great. Let us know how you like them.
I modify the Ball Blue Book recipe using the same amount of vinegar and sugar, but instead of cinnamon and cloves I add slices of fresh ginger. I also put some yellow and black mustard seeds and peppercorns in the jar to add decoration and maybe a tiny bit of flavor. They are a huge hit!

You could even experiment with rice vinegar and apple cider vinegar to add another layer of sweet-tart flavor.
p.s. here is a photo

I made watermelon rind pickles using organic sugar organic apple cider vinerag organic cinnamin and wh0le cloves . The melons were a rare yellow moon and stars melon that I sell the seeds from.  The pulp was used in fruit salad so everything was used . I went to the farmers market and gave each of the farmers a jar . one farmer said he relly liked them because they were not as sweet as the ones you usually get . I used the leftover brine to pickle some figs.We made watermelon rind pickles when I was a kid . They are excellent chopped fine and mixed with mayonaise to make tarter sauce for seafood or used in a barbeque sauce.  :)Sharon

Sharon,

I don't suppose you have a specific recipe for your watermelon pickles that you would be willing to share.  I agree with the farmer you chatted with and would like a recipe that isn't overly sweet.  Watermelons are lining two walls in my dining room and I need to deal with them probably sooner than later   :) 

The directions are similar as the previously posted recipe . It came out of my mothers copy of the Freezing and canning cookbook 1963 printed by the Farm Journal . It suggests cutting out the chunks with a small cookie cutter to make them fancy.  ..

  .one gallon cold water,2 tblsp salt cup vinegar(I used organic apple cidar vinegar),7 cup sugar (I used 4 cups organic cane sugar),1 tblspwhole cloves , 2  sticks organic cinnamin .

   Soak overnight in a bine made of the water and salt,

   in the morning rinse and soak in ice water an hour.

   tie spices in a cheesecloth bag and simmer in the vinergar and sugar to make a syrup.

   Simmer the melon in water till tender drain

   Add the melon to the hot syrup and gently cook l till translucent .

  Pack into small canning jars cover with the hot syrup and seal.

    process in a hot water bath 5 minutes.  '   ENJOY :)Sharon

  By the way,  horses love watermelon so If you want to feed some to some horses they would love it.  Mine eat the whole thing rind and all!



Sharon Carson said:

The directions are similar as the previously posted recipe . It came out of my mothers copy of the Freezing and canning cookbook 1963 printed by the Farm Journal . It suggests cutting out the chunks with a small cookie cutter to make them fancy.  ..

  .one gallon cold water,2 tblsp salt cup vinegar(I used organic apple cidar vinegar),7 cup sugar (I used 4 cups organic cane sugar),1 tblspwhole cloves , 2  sticks organic cinnamin .

   Soak overnight in a bine made of the water and salt,

   in the morning rinse and soak in ice water an hour.

   tie spices in a cheesecloth bag and simmer in the vinergar and sugar to make a syrup.

   Simmer the melon in water till tender drain

   Add the melon to the hot syrup and gently cook l till translucent .

  Pack into small canning jars cover with the hot syrup and seal.

    process in a hot water bath 5 minutes.  '   ENJOY :)Sharon

  By the way,  horses love watermelon so If you want to feed some to some horses they would love it.  Mine eat the whole thing rind and all!

Thank you so much Sharon for taking the time and sharing your recipe! One question, though. How much rind for the recipe?

Reply to Discussion

RSS

Badge

Loading…

Join us on:

Videos

  • Add Videos
  • View All

© 2014   Created by HOMEGROWN.org.

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library