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How fun to see this thread. Yesterday, I just finished making my third batch of watermelon pickles for the summer. I also grew up eating and enjoying these. Watermelon was a real treat in the north and we wasted little. I jokingly said we ate it down to the inside of the green rind. People eating these for the first time are apprehensive that we have literally eaten to the quick but I also cut the melon instead of gnawing. LOL
I find that in the north we called them watermelon pickles and in this area of the south they are called watermelon preserves. My recipe is very similar except I do put them in jars and use a five minute water bath. I find a stainless tea ball is handy to use for the spices and always on hand. The cheesecloth isn't easy to find locally. This year, I added shaved lemon slices cooked in with the rind. I find I like that taste also. One problem encountered lately is the melons just don't have a thick enough rind. That makes me have to eat more and more looking for just the right ones to pickle! Gee, I hate that! 8 )
I enjoy serving these when we have guests to see their reaction. I also enjoy sharing a few jars with others. This year I sent a pint of them home with a 91 year old customer. I hoped he and his wife would enjoy them. The next week he reported back that they were " almost just perfect!". How good does it get!
Podster,
Thanks. I'm glad you stopped by and that you commented also. I love reading all the comments.
I grew up in Upstate New York so maybe that is why we called them Watermelon Rind Pickles. Yes, it is funny that people think we gnaw on the rind and then cook something from the gnawed leftovers. ROTFL
The stainless steel tea ball is a wonderful idea. I wish I'd thought of it.
What do you think about adding lemon; does it add a lemon flavor or just sweet and sour? It sounds good; I might have to try it.
Sweet that you gave them to a 91 year old customer. What kind of business do you have?
Thanks again,
April
You know, I really liked the lemon. It took on a sweet taste like the pickles and is delicious to nibble. I wasn't sure how much to add at first but will definitely add more. It is added with the rind when cooking with the spices.
My MIL always thought her ripe cucumber pickles (which are made the same way) were better but my heart lies with the Watermelon Pickles. Thanks again for a fun article and giving me a grin this morning.
BTW, we are self employed in a retail store. That 91 YO man told me the next week the everything is better with lemon. Worth a try and by all means use the tea ball. I had to improvise when I couldn't find my cheesecloth and it worked good enough that I kept using it. Have a good weekend! pod
p.s. ~ let's figure out how to peel one easier! 8 )
Preparations for Gustav are under way even where I am ( inland 100 miles). I am charging all the rechargable batteries, lights, etc. Also doing up laundry as it is nice to have clean drawers at stressful times! 8 )
Folks are already panicbuying gas, water and food as we had experience with Rita coming over us. She brought us evacuees as well as rain, wind and power outages. We are all dreading what this one might bring.
Do you think a tater peeler on the melon before it is cut would work? * ))
Wow, even 100 miles inland. I hope Hannah and Gustav don't merge. It sounds like someone's first and last name. I just googled Hannah Gustav (-storm in advanced search) and it looks like there are some people named Hannah Gustav.
I remember Agnus; she ran smack into New York State and flooded upstate NYS as well as everything else. What a mess.
I heard gov't agencies in Oklahoma are scouting out evacuee centers, just in case people need a place to stay again. (We had a lot of Katrina evacuees).
Maybe a strong tater peeler would work; my weak one would not.
