Comments on: Pickled Watermelon Rind to Make in a Jam

By: pink bowl baker

pink bowl baker — Sat, 01 Mar 2008 16:27:30 +0000

My grandma made watermelon pickles using LorAnn natural cinnamon and clove oil. They are nearly translucent, and they syrup is sparkle-y clear too. She tinted the syrup with green vegetable food coloring, sometimes red instead, and sometimes both in separate batches for her Christmas table and for little Christmas gifts for her church family. I have her recipe and have made them several times, but usually over the course of the three day process of bringing the syrup to a boil and pouring it over the pickles again, by the time I get to the third boiling, there are very few pickles left in the jar, most having been devoured early by my family.

By: betsy

betsy — Tue, 24 Jul 2007 23:07:03 +0000

Thanks for the recipe - I’ve been wanting some watermelon rind pickles and haven’t been able to find any in our local grocery stores. Your comment about your father’s cucumber & radish with soy sauce and cilantro pickles also has me very curious. Do you have a recipe for them, too, and if so, would you post it? Thanks so much!!

By: petra

petra — Tue, 17 Jul 2007 15:58:04 +0000

i been rockin’ the watermelon rind pickles too. (you can see mine at http://www.petrajuarez.com). done them bread and butter style mostly, some curry ones too. haven’t done them just sweet though, i’ll have to give that a try.