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

0
02putt Feb 26, 2011 04:07 PM

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?

  1. Cherylptw Feb 26, 2011 04:21 PM

    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
      0
      02putt Feb 26, 2011 04:57 PM

      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. paulj Feb 26, 2011 04:36 PM

      What are they like?

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

      2 Replies
      1. re: paulj
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        02putt Feb 26, 2011 05:03 PM

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

        1. re: 02putt
          paulj Feb 26, 2011 05:16 PM

          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. l
        LauraGrace Feb 26, 2011 05:14 PM

        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
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          02putt Feb 26, 2011 10:19 PM

          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
            danna Apr 15, 2011 11:18 AM

            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. e
            EAH Feb 26, 2011 11:20 PM

            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
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              02putt Feb 27, 2011 05:30 AM

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

            2. alliedawn_98 Feb 27, 2011 06:14 AM

              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. a
                AGM_Cape_Cod Feb 27, 2011 06:24 AM

                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. roxlet Feb 27, 2011 06:56 AM

                  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
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                    02putt Feb 27, 2011 10:42 AM

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

                  2. chefj Feb 27, 2011 09:37 AM

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

                    1. n
                      Neta Feb 27, 2011 10:46 AM

                      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
                        j
                        jvanderh Apr 15, 2011 01:51 PM

                        This sounds like a recipe for botulism.

                        1. re: jvanderh
                          n
                          Neta Apr 15, 2011 03:32 PM

                          We're still here 40 years later !!!

                      2. g
                        gdfella11 Apr 15, 2011 11:05 AM

                        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
                          0
                          02putt Apr 15, 2011 12:58 PM

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

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