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Watermelon Rinds and why would anyone think they're good?

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I preserved watermelon rinds last year during canning season. Now I have numerous jars that I have no idea what to do with. We don't like them from the jar like pickles. Any recipe ideas?

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  1. So, you preserved them knowing you wouldn't want to eat them as is but had no idea what you would do with them?

    1 Reply
    1. re: Cherylptw

      No, not quite. I tried canning for the first time last year and went "a bit" overboard. Everything I canned turned out quite well but I am stuck with these watermelon rinds. My daughter is a watermelon junkie and when she saw the recipe she begged me to make them. In a moment of weakness I agreed. (Gotta know when to pick you battles!)

    2. What are they like?

      My parents made them - I recall slightly spiced, quite sweet pickle.

      2 Replies
      1. re: paulj

        They are very sweet with a vinegary taste. I was thinking of sauteing them and using them in a salad.

        1. re: 02putt

          My parents' ones were more on the sweet side, but I've bought ones that were more vinegary. We never cooked them. We just ate them like a condiment. One Thanksgiving I made up a dish of quince paste (Spanish membrillo), these pickles, and Manchego cheese. I think their role in a meal should be more like that of cranberry sauce or chutney, than say, a dill pickle.

      2. Haha, you know my first thought? Find out if your local nursing home takes home-canned donations, lol!! I'm sure they wouldn't, but watermelon-rind pickles are a nostalgia food for a certain generation. ;)

        2 Replies
        1. re: LauraGrace

          obviously I'm not from that generation then. Free day to myself tomorrow no hubby and no kids. I am determined to come up with a recipe. Will keep you posted or my death notice shall read...died suddenly from a pickle rind overdose.

          1. re: LauraGrace

            I think that's a great idea. My grandmother used to make them, and for a while my mother did too. They were just set out on the tray with all the other pickels and relishes. I personnally don't like pickles of any stripe much, so I can't really comment.

            My Mom is sad that people don't seem particularly interested in the pickle/relish tray any more.

          2. No Seriously....I CRAVE these. My mom use to make hors d'ouvres out of them in the 70's. Very popular. Take sliced italian salami stuff with cream cheese and a small slice of pickled watermelon, roll up and secure with a toothpick. Awesome!

            1 Reply
            1. re: EAH

              sounds yummy! I can see why the saltyness of the salami would work well. Thanks

            2. I had never had the pickled watermelon rinds and bought some from a market this past summer. I was disappointed because they were so different from the watermelon rind preserves I had as a child. I have half a jar left and have been wondering what would be a good use of them.

              1. I can't make enough of these. My father, brother, sister and a friend fight over the one case I can squeeze out of the new hybrids watermelons with thin rinds. I can't advice you about recipes because every time I have seen someone eating them it has been out of the jar with the fridge door open.

                1. I used to babysit a kid who would spread some cream cheese on a piece of bologna, put a watermelon rind pickle in the middle, roll it up and eat it like that as an after school snack. Personally, I thought it was nauseating, but I see from EAH's post above that there is a context for this type of food!

                  1 Reply
                  1. re: roxlet

                    cream cheese, bologna, and watermelon pickle rind? Wow how nutritious!

                  2. We always ate them on a Ritz cracker with cream cheese.

                    1. Years ago, a Jewish friend I worked with taught me to make watermelon rind pickles but they were the garlic kind, not sweet. They quickly became a favorite of my children. If I remember correctly, I just removed the white part of the rind and cut it in squares. I put them in a large jar and added several, maybe 6 or so, peeled garlic cloves and a couple of chiles de arbol (long red dried chiles) and some water. I don't remember using fresh dill but I might have. I then put the lid loosely on the jar and let them sit on the counter for about a week, skimming any foam from the top. They tasted like delicious kosher pickles.

                      2 Replies
                      1. re: Neta

                        This sounds like a recipe for botulism.

                        1. re: jvanderh

                          We're still here 40 years later !!!

                      2. THey are awesome wrappd in bacon. Simply wrap in bacon, stick a toohpick to secure, and bake at 350 until th bacon is crisp. Sweet and savory!

                        1 Reply
                        1. re: gdfella11

                          Now that sounds yummy. I am definitely going to try that one! Thanks