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This is something my favorite aunt made, years ago when I was a child. They were so good, very refreshing. I think only the watermelon rind was used. I know I could probqbly google a recipe, but would prefer to hear from someone who has actually made them. Thanks!
This is something my favorite aunt made, years ago when I was a child. They were so good, very refreshing. I think only the watermelon rind was used. I know I could probqbly google a recipe, but would prefer to hear from someone who has actually made them. Thanks!
I have seen them but never tried making them. I think your best bet would be to google. Talking about canning and pickling I cut out a recipe the other day for pickled onion using videlias. I can't wait to give them a try.
You just reminded me that I bought a jar from a clearance rack at Publix and they’re in the fridge unopened. I loved watermelon pickles as a kid, but I’ve never tried making them.
Yes, I used to make them when the kids were little. They're so pretty on the table.
Here's a tip: Use a recipe that calls for clove and cinnamon oils. I think it produces a superior product with a better translucent appearance.
And a word about food coloring. Some like to use it but I think they present better on the table if you leave just the teensiest bit of red on the pieces and let them be natural.
If you use this method you'll want to be careful not to overcook them and to ensure crispness you may want to add a little alum.
That's a strange looking batch of watermelon pickles right there! Heh.
Now I'm going to get up on my holier-than-thou soap box and say that any woman who cuts her finger with a peeler, who doesn't read the directions on a product she's using for the first time, that woman? No way am I going to take her advice about avoiding a couple of ingredients because they are "hard to find."
What has become of the time-honored Fanny Farmer? Rollin' my eyes, Debsi, and waiting for you to throw watermelon peel at me.
7 pounds watermelon rind, peeled and cut in chunks of desired size (I used a paring knife.)
4 C. sugar
2 C. white vinegar
1/2 t. oil of cloves
1/2/ t. oil of cinnamon
3/8 t. powdered alum
Soak in brine (1/2 C. pickling salt to 1 qt. water) for thirty min. Drain and rinse with cool water.
Mix sugar and remaining ingredients and bring to boil stirring. Pour over rinds and let stand covered overnight.
Repeat next morning and evening.
On the third day heat in syrup until boiling and pack in sterilized 1/2 pt. jars. Screw lids with fingertips until there's resistance. Cover all jars with a dishtowel out of any breeze and wait to hear the sound of the lids popping to tell you they sealed.
Any unsealed jars should be kept in the refrigerator and store the rest in a cool spot.
That's a strange looking batch of watermelon pickles right there! Heh.
Now I'm going to get up on my holier-than-thou soap box and say that any woman who cuts her finger with a peeler, who doesn't read the directions on a product she's using for the first time, that woman? No way am I going to take her advice about avoiding a couple of ingredients because they are "hard to find."
What has become of the time-honored Fanny Farmer? Rollin' my eyes, Debsi, and waiting for you to throw watermelon peel at me.
Fannie Farmer is a pretty darn famous cookbook writer, known for bringing the scientific method to American cooks. She also wrote in the era when these pickles were still popular. I wasn't promoting the blogger who didn't read the label of her Pickle Crisp Granules.
I only skimmed her directions because she was so verbose so I hadn't even noticed. My apologies.
Fannie Farmer is a pretty darn famous cookbook writer, known for bringing the scientific method to American cooks. She also wrote in the era when these pickles were still popular. I wasn't promoting the blogger who didn't read the label of her Pickle Crisp Granules.
I only skimmed her directions because she was so verbose so I hadn't even noticed. My apologies.
You must know I'm not criticizing you, Debsi! You're among my favorite posters here.
It's an easy mistake to make. And it's easy to be misunderstood in print, too.
Like I said - What's Fannie Farmer coming to?
Here's an olive. . .
(Instead of an olive branch.)
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