Hunter8282
US Veteran
Anyone else's mom used to make watermelon rind pickles?
I used to really like them, but haven't had one in many years!
I used to really like them, but haven't had one in many years!
Watermelon Rind Pickles
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Arik
Member
I still do but the whole thing not just the rind
THE PILGRIM
Member
My Mother used to can a lot of really good stuff including watermelon rind and other pickles.
Her speciality pickle was The Bread and Butter.
Her speciality pickle was The Bread and Butter.
No, but mom made pickled peaches.
[ame]http://m.youtube.com/watch?v=zldJlUSJ9OI[/ame]
[ame]http://m.youtube.com/watch?v=zldJlUSJ9OI[/ame]
Man, would love some watermelon rind pickles! My Mom made them and I have too. Wonder if I can find her recipe? I have tired store bought ones but they were too sweet.
model70hunter
Member
please post if you find it. Thanks.
THE PILGRIM
Member
Seems like I saw some watermelon rind pickles a while back while waiting for a table at CrackerBarrel.
I remember back in the 80s eating some made by my grandmother. I thought they were really good. I wish I had her recipe. One thing I thought was kinda funny is, while looking on youtube at "Watermelon Rind Pickle" videos, none of the finished product looked like my grandmothers. Apparently she used to put green food coloring in her's. It is apparently TABOO to do that now.
ACP230
Member
My mother made them a few times.
They were OK but I liked dills better.
They were OK but I liked dills better.
MSgt G
US Veteran
Never heard of this, but grew up loving homemade watermelon rind preserves.
Me too, I wondered when somebody would mention the watermelon rind preserves. There were lots of them around our house when watermelon season came.
SouthernGirl
Member
My mother has made them, I can get you her recipe if you like. The only 'odd' pickles I make are Cinnamon Pickles.
This year I made Chambourcin wine grape jelly and Cabernet Franc wine grape jelly....
This year I made Chambourcin wine grape jelly and Cabernet Franc wine grape jelly....
Yep, my grandmother used to can them, along with a lot of other stuff that seems like a lost art and cannot be duplicated. I used to eat the entire jar of rind preserves and hide the left over juice for pancake syrup in the morning...now, lacking that I am forced to use Jim Beam Maple whiskey. If I don't soon get some of that stuff from the good old days I am gonna be a full blown alcoholic!!!!
model70hunter
Member
V
If we all bring hot biscuits and butter by is there enough jelly to go a round?
fat tom
Absent Comrade
My wife still makes 'em,as do many of her friends (womenfolk down here cling to traditions). My favorite way to eat them is with extra-sharp cheddar cheese,on a cracker or not.
f.t.
f.t.
SouthernGirl
Member
V
If we all bring hot biscuits and butter by is there enough jelly to go a round?
yeap, made a couple cases and plan to make more...
rog8732
US Veteran
Got one restaurant in the town near by that has them on the salad bar.
Can't help but recall an old gent that worked our farm.
I often heard him say during watermelon time: "laud laud, I just ain't got no sense atall, when it comes to watermelon".
Can't help but recall an old gent that worked our farm.
I often heard him say during watermelon time: "laud laud, I just ain't got no sense atall, when it comes to watermelon".
My mother made them, they were always pink, I think she used to call them lady finger pickles. They were great and didn't last very long, I liked pickled carrots too. We ate alot of stuff like pickled beets, mom would mix in something to make the sauce velvety red, she called them Harvard Beets. She only used the rind and always made them sweet and sour, probably the same juice as her bread and butter pickles she made with cukes and onions. We rarely had any extra money back on those days and she canned everything she grew in the garden including one real tight year with a bumper crop of tomatoes...she made tomato jam, if your a hungry kid you'll eat just about anything, but part of the fun of cold lunch was trading your sammiches with a buddy...with that stuff one trade and it was all over.
model70hunter
Member
Haven't tasted one in years. Mom and Grandma used to make up 15-20 quarts every year, and my wife tried many years ago, but just weren't the same. I think it has something to do with the old 5 Gal crocks they used to use.
