@@TheBaconWizard Oops - well, I’m in a tent connected by sketchy cell phone service... so I guess you’ll all have to grab the recipe from on screen until we paddle our canoe home next week.
My parents were hippies and had a communal organic farm outside of Stratford Ontario back in 50's - 80's. There were several other communes in the area and we friends with all of them. A couple of the other communes made pickled watermelon rind, their's were cut more into a 3 inch baton shape. We usually ate them at lunch with sandwiches. It is great to see you visiting these recipes many of which have been long forgotten by many and not known by the younger generations who only know how to walk the aisles and only buy prepared foods...
This was a delicacy from my grandmother's basement in Nebraska! She would use the cinnamon red hot candies for flavoring. Brings back wonderful memories!
Mom talks about her mother making watermelon preserves from the rinds, but there was no pickling involved. It made a jam type spread. She said it was very good. This was a depression era thing - no food was ever wasted.
After watching this video and hearing it came from a cookbook with a whiskey past, can you pickle the rind with some sort of whiskey/bourbon? How would that taste? Is that some sort of springboard?
Oh my goodness! I have been looking for this recipe forever. My mom and grandma used to make this every year. I loved it as a child and the recipe died with them. Thank you for going outside the box and do something not many people out there make! Love your videos!
I always make these for my mother-in-law who is 92. I add nutmeg, cinnamon and ginger also light on the cloves. She says they are just like her grandmother made for her as a child
We served ours warmed with pork in Jan/Feb/March...after the holidays but still cold outside. My Grandma would also make pie by adding apples and raisins(homemade). In retrospect, kind of an "apple extender" for us. We live in an extremely rural area, over an hour to a grocer.
They were a necessary part of the relish tray (along with celery, carrots, radishes, olives, scallions, dill pickles, and bread and butter pickles) at every holiday dinner in my family. We cut the chunks a bit larger, maybe 1 inch x 2 inches. As a little girl I didn’t like them, but they really grow on you. I remember the first Thanksgiving dinner I hosted as a newlywed, I searched high and low to find them for purchase, and paid the earth for a jar. My in-laws, particularly my husband’s grandmother and great-aunts, were most impressed.
i grew up in the 50's in texas my grandmother made pickled watermelon rind all the time, she would use only one kind of watermelon, the black diamond, small round with a thick rind, good stuff
My grandmother made watermelon rind pickle every year. My grandfather planted watermelon every summer and always looked for varieties that had nice thick rinds.😋
Growing up the child of German immigrants in the sixties I thought I had had pickled everything(from Cukes to Quince) never had pickled crab apple.And there were several trees in our neighborhood.
Wow, as a kid in Massachusetts and Vermont it was a treat to get sweet pickled watermelon rind! But, it was sold commercially in groceries. I've never had homemade. So excited to see the recipe! Now, back to Glen....
Love that portmanteau! Did your grandmother make it with a finer dice? Or dice like a relish for the sandwich? Or was it the large chunks with the bread and butter?
I've eaten those my entire life down here in Alabama. It's eaten more as a relish or a palate cleanser with a meal. Never as part of dessert. No more than just a few pieces on the edge of your plate, possibly next to a bit of chow chow.
Oh yes I do make these! Using an old family recipe from my husband's grandmother (early 1900) and it is a favorite and an absolute MUST for my husband. And comparing recipes, yours and mine.....pretty darn close.
I found out about pickled watermelon at this trendy cafe and absolutely loved it. It was part of a watermelon chilli jam which was put on a fried chicken burger with coleslaw
We’d have as a side dish with NC pulled pork, vinegar slaw and corn bread or corn on the cob.. not too much just a rectangular piece or two of pickled watermelon.
My husband's grandma made pickled watermelon rinds. I remember tasting cinnamon, cardamom, and allspice. This looks like her watermelon rind pickles! She had pickles on the table for every meal, (It could have been a Swedish thing) and they complimented with every meal. She made different kinds of pickles, beets, watermelon, cucumber, green beans, or wax beans, onions, mushrooms, sauerkraut, carrots, relishes, chow chow, etc. Pickles, now that I think about it, was a way to preserve food for the winter. She canned extensively, and canned meat, and made sausage, and pickled meat. Her father and mother came directly from Sweden.
My mother always talked about pickled watermelon rind that her mother made. They lived in Oklahoma through the Great Depression and Dust bowl. Her mother died in 1939 when my mom was only 9 years old. I’ve wanted to make this all my life but every recipe I found had cloves in it and I think cloves are very strong. An acquired taste that I certainly don’t prefer. Thanks for trying this.
My mom puts this in her tuna fish salad. We used to buy the “Old South” brand, but can no longer find it in So. Cal. So, now I can make it for her, thanks! 😋
YES!!!!! SOOOO GOOD!!!! it was only on the table for xmas, easter and thanksgiving..so sweet my mouth would pucker,, the cloves is the key.. TYSVM GLENN!!!
This was really interesting for me to hear you guys talk about this. My grandmother used to make this; but, the application was very different than the sweet applications you talked about. For our family it was part of a relish tray or eaten with a hamburger, like a pickle. So, hearing you talk about it in desert applications would be like putting sweet pickles in a cake.
I’m 70 years old in junior high school in home ex class we made them love it never could fine a recipe close to it. I will be trying this recipe thanks.
This was one of my favorite pickles when I was a child! My mom made them one last time for me when I was about 15. I have a bowl-full of rinds in my refrigerator right now so I can can them tomorrow. We ate them on the side with a relish tray, just one or two at a meal, so good.
Hey guys. I enjoy watching you make the old recipes. My Grate Gran used to make a watermelon konfyt in South Africa it is definitely a heritage recipe. It is almost like a dry jam and is also made with watermelon rinds. It is eaten as a treat and does not have vinegar in the recipe. It is absolutely delicious.👍❤️ I have made it myself amongst the other heritage recipes she handed down to my Gran ,mom and myself.
Here in the DC area, we have a local "chain" of restaurants called Great American Restaurants. They use pickled watermelon rind in their deviled eggs with millionaires bacon bits on top. DIVINE!!!! shockingly delicious. Was so surprised the secret ingredient was pickled watermelon rind! Gonna try this recipe!
I just remember having them growing up, and they were usually a part of the various pickled fruits and veggies that grandma would put on the table when everyone came over. That, or occasionally an older woman would bring them to a potluck. Delicious.
Thanks for the video. I grew up in rural America in the early 60's and my mom, either made pickled watermelon or bought it somewhere. As a kid, I loved it. She's passed on, so I can't ask her about it. Watermelon is relatively inexpensive, so I may give this a go. Thanks again.
We made ours spicy. Super spicy and we used the whole watermelon. Not just the rind. They’re a family favorite. The recipe has been passed for generations! I believe my great great grandparents brought it with them from Russia.
This popped up again in my list today. It reminded me of a Thai cooking video I watched recently where they made a version of these watermelon pickles and served them over shaved ice/ice cream.
I can't imagine it with ice cream. They were always with the relish dish with black olives, celery, carrots at our Thanksgiving and Christmas dinner at my grandmothers house. They were always a favorite - still a favorite. Kind of gives the relish dish a kick of sweetness.
My Nana always had these on hand and I remember eating them at thanksgiving dinner! She also said that the water melons today have such a thin rind that they don’t make good pickles.
There's a restaurant by me that serves pickled watermelon rind as an accompaniment side to a steak and buttermilk mashed potato dish. The pickled rind is a tasty side that serves as a palette cleanser to a hearty meat and potato dish. I enjoy things like this.
My grandmother made these. She left the green skin on and left more of the red meat of the watermelon as well. When done they were red, white and green, very colorful and tasty.
There was a sweet lady in my town who used to give me a jar of pickled watermelon rind every summer... they tasted a lot like sweet pickles, I have used them to make relish before
My mom talked about watermelon pickles and told me it was pickled watermelon rind. She remembered them fondly though never made them. I have canning books with recipes for them 😮
These were part of my childhood. My mom and grandmothers made them, they are of German and PA Dutch descent where various pickled items were always offered on the table with meals. They pickled everything. Pickled foods were often served with meats and sausage to add flavor, cut the fattiness and they were felt to be good for digestion. They'd be eaten on the side or like one would a condiment, just a little piece here and there. Thanks for your great tutorials, I love this series of recipes from old cookbooks :)
My Grandmother made watermelon pickles, but didn't use any food coloring. From your description, I think it probably tasted similar to your recipe here. I haven't had them for a long time, but you have brought back some wonderful memories.
Thank you Glenn, my grandma would make this from time to time and I can't for the life of me find her recipe...now I can make this for my wife and I and future kids. Thank you again.
Our family has eaten Pickled watermelon with cold meat especially cold roast lamb . My mother and her mother have been making this for as long as I can remember and I am almost 60.
My grandmother made these every summer after we had watermelon. Her recipe was a bit different I think she used the one from Better Homes and Garden cook book from the 1950's. They were delicious all of her grandkids loved them.
Glen, I grew up eating these in the midwest, and we save them until winter. It was like opening a jar of summer when they were on the table! Delicious with ham and potatoes!
There's a recipe I found out about a couple of years ago that reminded me of the electric green pickles you talked about:Kool-Aid pickles. Me and my friends asked co-workers repeatedly about it. It's supposed to be a "Southern Thing" and it popped up on facebook and other social media that it was supposed to be a common side. I haven't gotten around to making them myself, but Walmart started carrying them. They had the fruit punch version. You make a pitcher of Kool-Aid and then you take a quart jar of sliced or quartered pickles and pour out the brine and pour in Kool-Aid until it covers the pickles. Let it sit in your fridge a few days and the pickles take on the color and flavor of the Kool-Aid. The funny thing is, my buddy thought it might be soul food, but none of the black guys he worked with had heard about it. I was looking for it at Walmart and found it and this black guy saw me an said,"My family used to eat that all the time." It's supposed to be a Southern dish, but I had never heard of it. My family ate all kinds of Southern stuff like chitterlings (aka chitlinn's), and poke salad, greens (both collard and turnip) blackeyed peas, and watermelon and fried chicken. I had never heard of Kool-Aid pickles or seen them until that day at Walmart. They had the fruit punch flavor, I heard they had grape available, too. It's pretty nasty. It's not the taste, but your brain can't wrap around the two different flavors because it's flopping between pickled cucumber and fruit punch Kool-Aid several times a second as you're chewing on it. I wonder if you're supposed to use unsweetened Kool-Aid or if you need to add more sugar? Other than Kosher dills, my favorite pickled produce is pickled peaches. The recipe didn't specify what kind of vinegar to use, I wonder what it would taste like using malt vinegar or apple cider vinegar? I'll ask my mom because, sure enough, my grandparents and other relatives used to make pickled watermelon rinds. If you're hard up, living on farm during the Depression, you can't afford to waste anything that's a potential food source. Throwing the rinds out to your hogs might be wasteful. Granddaddy raised acres of watermelons and all the neighborhood kids boasted about being able to "steal" them while my Granddaddy pretended to chase them away. I say "steal" and "pretended" because everyone knew who was doing it except their parents. Granddaddy didn't want them to get whupped, so he never told their parents. He used to do it when he was a kid, too. :)
These were a side at Thanksgiving...much like how you served olives, or little gerkin pickles. They were part of a relish tray and I loved them and always looked forward to having sweet pickled watermelon rinds. We didn't make them but bought them from the store for Thanksgiving and Christmas holidays.
My grandma made the best watermelon pickles and served them on the relish tray usually with a ham dinner or meatballs in the winter to have the sweet with the savory....it would be like having the cranberries with served with the meal. I am going to visit my aunt next week and going to get some of my grams recipes to have in my collection also. Thank you for making this....Loved it!
They have a very similar recipe at Erie Beach Hotel in Port Dover at the Cove Room. It is pickled pumpkin and is served on the relish tray before dinner. My grandmother ( Amish/German) did make pickled watermelon when I was a child to be eaten on special occasions.
Mom (raised on a farm in the foothills of the Appalachian mountains, by dirt-poor farmer parents) used to make Watermelon Rind Pickles (and many other lovely canned things). They were quite sweet and spiced. I remember the taste of cloves, but there may have also been cinnamon and allspice. Edit: How to eat them? For me, just sneaking a few out of the opened jar from the refrigerator as a snack after school. PS, Mom's weren't quite as colored as yours, and yes, you did put quite a lot of cloves - more than Mom ever used on anything except studding a ham.
Pound cake or Madeira cake, sliced and pan-fried in butter or buttered and heated on a grill. Some of these pickles on top and then top the lot with mascarpone cheese.
@@aethelberga You could also put a can of tinned plums in a pot to heat and thicken the juice. Pour that into a bowl and have some fried or grilled cake topped with ice cream floating like an island in the soup.
I’ve only made pickled watermelon rinds once and it was made in a way slightly similar to making spicy sweet cucumber pickles and not really in the same way that recipe explained. That way gave it more ways that it was able to be used like in place of pickles on things like sandwiches. I know pickled watermelon rinds are a big thing in the southern states of America though which is why most don’t hear too much about it
Oddly, I never had pickled watermelon rind until I went to an upscale steak house in Detroit... and this was an appetizer that came with dinner... along with creamed pickled herring.
Preserved/pickled watermelon rinds date back at least 150 years. I ate at a Civil War-era restaurant in Gettysberg and bowls of preserved watermelon rind were served with the meal which of course is authentic to the CW era.
These were my great grandmother's pickles. Always at gatherings with an array of other pickles. They were about the size of a medium pickle (with squared edges) and translucent. People would cut them in half to eat them. I recently found a jar at a country store. I did not remember that they are sickeningly sweet and I don't like the strong clove, cinnamon either but yes this is for sure the recipe. think apple butter, not pickle. Maybe its because I don't eat much sugar now days but I remember loving these as a kid ! I am looking at your video to make sure I need to boil the rind but I am going to experiment with less sugar and spices for one and use a bread and butter pickle recipe on the other and see how it turns out ! Thanks for the video and roll back to 1935!
Born and raised in NC, so it is amusing to read about how to “use these”. As an acidic element, it can stand alone against the richness of southern cuisine. It presents a different option along with chow-chow, relishes, etc. but is typically much sweeter than other options. We like things sweet....see sweet tea. As far as fusion cuisines I incorporate them into pico de gallo, or simply finely chopped as a topping on Korean style short ribs.
My grama made watermelon rind pickles. She passed just after I turned 13, and I wish to the heavens above that I had her recipe! About a month after she passed, we were cleaning out her house, and I found one lonely small jar and ate half of it before I knew it. That was the last time I ever had any.
I'm ashamed to admit I only recently discovered your channel, but I've been making up for the lost time and have been binge-watching your videos I've already made a few things that looked so yummy I had to find out for myself how it tasted, and so far I haven't been disappointed! Love your channel, thank you!
Thanks for watching everyone! *The recipe is in the description box.* Let us know in the comments if your family makes pickled watermelon!
um... no it isn't!
@@TheBaconWizard Oops - well, I’m in a tent connected by sketchy cell phone service... so I guess you’ll all have to grab the recipe from on screen until we paddle our canoe home next week.
My parents were hippies and had a communal organic farm outside of Stratford Ontario back in 50's - 80's.
There were several other communes in the area and we friends with all of them. A couple of the other communes made pickled watermelon rind, their's were cut more into a 3 inch baton shape.
We usually ate them at lunch with sandwiches.
It is great to see you visiting these recipes many of which have been long forgotten by many and not known by the younger generations who only know how to walk the aisles and only buy prepared foods...
@@GlenAndFriendsCooking Yep, not a big ask :)
I've had it with bbq, burnt ends pair with this amazing, as does bbq pork belly. Kind of a palate cleanser imho.
This was a delicacy from my grandmother's basement in Nebraska! She would use the cinnamon red hot candies for flavoring. Brings back wonderful memories!
My grandmother served pickled watermelon on Thanksgiving and Christmas with other pickles and olives, that 50 years ago.
My Grandmother used to make this and she'd always send them to us back in the 60's and 70's. I can't wait to make this recipe.
With Sandwiches on the side. Charcuterie board, great with cheeses.
Mom talks about her mother making watermelon preserves from the rinds, but there was no pickling involved. It made a jam type spread. She said it was very good. This was a depression era thing - no food was ever wasted.
In South Africa it is well known to make a preserve from the rind. It is called watermelon konfyt. It is very sweet and flavoured with ginger.
I would love to see a jam made from rinds. I hate wasting the rinds as I know they're still edible, but I'm not a fan of the pickled style here.
There is a watermelon rind jam. It's completely different than watermelon rind pickles
After watching this video and hearing it came from a cookbook with a whiskey past, can you pickle the rind with some sort of whiskey/bourbon? How would that taste? Is that some sort of springboard?
Oh my goodness! I have been looking for this recipe forever. My mom and grandma used to make this every year. I loved it as a child and the recipe died with them. Thank you for going outside the box and do something not many people out there make! Love your videos!
I LOVED my Grandma's watermelon rind pickles. Great memories ❤
They were just on the table to enjoy a couple with your meal.
My aunt made watermelon pickles often. Now have you tried okra pickles? DEEELICISOUS and crisp!!
I always make these for my mother-in-law who is 92. I add nutmeg, cinnamon and ginger also light on the cloves. She says they are just like her grandmother made for her as a child
My grandmother used to make watermelon jelly, that was great
We served ours warmed with pork in Jan/Feb/March...after the holidays but still cold outside. My Grandma would also make pie by adding apples and raisins(homemade). In retrospect, kind of an "apple extender" for us. We live in an extremely rural area, over an hour to a grocer.
My Great-aunt made these, and we loved them.
They were a necessary part of the relish tray (along with celery, carrots, radishes, olives, scallions, dill pickles, and bread and butter pickles) at every holiday dinner in my family. We cut the chunks a bit larger, maybe 1 inch x 2 inches. As a little girl I didn’t like them, but they really grow on you. I remember the first Thanksgiving dinner I hosted as a newlywed, I searched high and low to find them for purchase, and paid the earth for a jar. My in-laws, particularly my husband’s grandmother and great-aunts, were most impressed.
i grew up in the 50's in texas my grandmother made pickled watermelon rind all the time, she would use only one kind of watermelon, the black diamond, small round with a thick rind, good stuff
Good taste in games old timer
My Grandmother made watermelon rind pickles. A favorite memory of my childhood. Thinking back I think the over riding spice was cinnamon.
My grandmother made watermelon rind pickle every year. My grandfather planted watermelon every summer and always looked for varieties that had nice thick rinds.😋
I think we all have a rustic pickle from our childhood we haven't had for decades.
Mine were pickled crabapples. I wish I could have those again.
Growing up the child of German immigrants in the sixties I thought I had had pickled everything(from Cukes to Quince) never had pickled crab apple.And there were several trees in our neighborhood.
Wow, as a kid in Massachusetts and Vermont it was a treat to get sweet pickled watermelon rind! But, it was sold commercially in groceries. I've never had homemade. So excited to see the recipe! Now, back to Glen....
Yes! Growing up in Massachusetts, my grandmother always had them in the fridge. (And they were chartreuse green)
My grandmother always served with pork chops or lamb. Brings back good memories. Thank you!👍🏾
I love these old recipes.
My grandmother made them every year. Haven't had them in 30+ yrs. I just might try this recipe.
My grandma always served this with a gingerbread style spice cake for Christmas and/or Thanksgiving.
I love pickled watermelon rind in deviled eggs and egg salad. I will definitely be trying this!! Thanks for the recipe.
Oh I am all over that. Deviled eggs. I always put a layer of deviled eggs on top of my bowl of potato salad. It is decadent.
Those were a childhood memory of mine. My mother made them.
My grandmother used to make something similar to this. We'd eat them on some bread with butter. Kind of in a marmaladesque fashion
Love that portmanteau! Did your grandmother make it with a finer dice? Or dice like a relish for the sandwich? Or was it the large chunks with the bread and butter?
@@IMJwhoRU It was about as chunky as Glen was rocking, maybe a smidgen smaller
I've eaten those my entire life down here in Alabama.
It's eaten more as a relish or a palate cleanser with a meal. Never as part of dessert. No more than just a few pieces on the edge of your plate, possibly next to a bit of chow chow.
Daybird Aviaries Wow, you use the term chow chow. I’m French Canadian and we have chow chow, for us it’s basically a chunky homemade ketchup.
@@l.c.6282 Chow chow is also a relish used in Pennsylvania Dutch/Amish cuisine.
@@TuckertonRR That's the only context I've heard it in--but I'm from Indiana.
We make in Arkansas chow is at the end of every garden season
Oh yes I do make these! Using an old family recipe from my husband's grandmother (early 1900) and it is a favorite and an absolute MUST for my husband. And comparing recipes, yours and mine.....pretty darn close.
They were made in stick shapes as a finger food, and served at cookouts as more of a condiment.
Yes, I think that it was sticks.
We always had watermelon pickles at every major family dinner. (Thanksgiving,Christmas, Easter, and Family Reunions)😊
I found out about pickled watermelon at this trendy cafe and absolutely loved it. It was part of a watermelon chilli jam which was put on a fried chicken burger with coleslaw
We’d have as a side dish with NC pulled pork, vinegar slaw and corn bread or corn on the cob.. not too much just a rectangular piece or two of pickled watermelon.
WATERMELON RIND PICKLE! We had those every summer in my childhood (1950's); made in the family since the 1920's, I would imagine.
Yes I love pickled watermelon and eat it often with grilled cheese and other sandwiches as well . I like them sweet! Naples Fl 🏝🏝😍
There is a watermelon rind poem. Definitely the heart of summer treat. Eat them at a picnic or on the side with fried chicken.
My husband's grandma made pickled watermelon rinds. I remember tasting cinnamon, cardamom, and allspice. This looks like her watermelon rind pickles! She had pickles on the table for every meal, (It could have been a Swedish thing) and they complimented with every meal. She made different kinds of pickles, beets, watermelon, cucumber, green beans, or wax beans, onions, mushrooms, sauerkraut, carrots, relishes, chow chow, etc. Pickles, now that I think about it, was a way to preserve food for the winter. She canned extensively, and canned meat, and made sausage, and pickled meat. Her father and mother came directly from Sweden.
My mother always talked about pickled watermelon rind that her mother made. They lived in Oklahoma through the Great Depression and Dust bowl. Her mother died in 1939 when my mom was only 9 years old. I’ve wanted to make this all my life but every recipe I found had cloves in it and I think cloves are very strong. An acquired taste that I certainly don’t prefer. Thanks for trying this.
My brain is telling me that sliced up fine, with some caramelised onions, this would be good on a cheeseburger as a strange relish.
I make a bacon and onion jam which is great on burgers, I'm going to have to try adding this to it and see if it comes out as good as I think it will.
My mom puts this in her tuna fish salad. We used to buy the “Old South” brand, but can no longer find it in So. Cal. So, now I can make it for her, thanks! 😋
YES!!!!! SOOOO GOOD!!!! it was only on the table for xmas, easter and thanksgiving..so sweet my mouth would pucker,, the cloves is the key.. TYSVM GLENN!!!
This was really interesting for me to hear you guys talk about this. My grandmother used to make this; but, the application was very different than the sweet applications you talked about. For our family it was part of a relish tray or eaten with a hamburger, like a pickle. So, hearing you talk about it in desert applications would be like putting sweet pickles in a cake.
Yes. Exactly. Watermelon pickles go with savory dishes not desserts
Glen, I made pickled watermelon rinds and used them on my sandwiches. I can't wait to try this recipe.
Uncle Al, from Montana via North Dakota, made pickled watermelon before going to The Ox card room many summer mornings. Delicious! How I miss him❣️
I’m 70 years old in junior high school in home ex class we made them love it never could fine a recipe close to it. I will be trying this recipe thanks.
This was one of my favorite pickles when I was a child! My mom made them one last time for me when I was about 15. I have a bowl-full of rinds in my refrigerator right now so I can can them tomorrow. We ate them on the side with a relish tray, just one or two at a meal, so good.
Hey guys. I enjoy watching you make the old recipes. My Grate Gran used to make a watermelon konfyt in South Africa it is definitely a heritage recipe. It is almost like a dry jam and is also made with watermelon rinds. It is eaten as a treat and does not have vinegar in the recipe. It is absolutely delicious.👍❤️ I have made it myself amongst the other heritage recipes she handed down to my Gran ,mom and myself.
Here in the DC area, we have a local "chain" of restaurants called Great American Restaurants. They use pickled watermelon rind in their deviled eggs with millionaires bacon bits on top. DIVINE!!!! shockingly delicious. Was so surprised the secret ingredient was pickled watermelon rind! Gonna try this recipe!
I just remember having them growing up, and they were usually a part of the various pickled fruits and veggies that grandma would put on the table when everyone came over. That, or occasionally an older woman would bring them to a potluck. Delicious.
Relish tray. My husband's grandmother made watermelon pickles. So good!
Love watermelon pickles. They are also a good item to can.
My grandmother made this once with me, only the syrup wasn't carmelized. I still remember how good it was.
We had these on the pickle tray at thanks giving along with pickled crab apples.so yummy.
Back in the 80s my Mom's coworker gave her a jar of pickled watermelon rind. I loved snacking on those. I have not had any since then though.
Thanks for the video. I grew up in rural America in the early 60's and my mom, either made pickled watermelon or bought it somewhere. As a kid, I loved it. She's passed on, so I can't ask her about it. Watermelon is relatively inexpensive, so I may give this a go. Thanks again.
So many WONDERFUL IDEA y'all. Thank you. I love experimenting in the kitchen.
I'm from India . I love watching ur videos. You are amazing.
Pickled watermelon rind is very common in New England. It was always on our relish tray at Thanksgiving. As a child, I loved it!
my mom made these growing up. I loved them. Glad to find this
We made ours spicy. Super spicy and we used the whole watermelon. Not just the rind. They’re a family favorite. The recipe has been passed for generations! I believe my great great grandparents brought it with them from Russia.
This popped up again in my list today. It reminded me of a Thai cooking video I watched recently where they made a version of these watermelon pickles and served them over shaved ice/ice cream.
I can't imagine it with ice cream. They were always with the relish dish with black olives, celery, carrots at our Thanksgiving and Christmas dinner at my grandmothers house. They were always a favorite - still a favorite. Kind of gives the relish dish a kick of sweetness.
My Nana always had these on hand and I remember eating them at thanksgiving dinner! She also said that the water melons today have such a thin rind that they don’t make good pickles.
There's a restaurant by me that serves pickled watermelon rind as an accompaniment side to a steak and buttermilk mashed potato dish. The pickled rind is a tasty side that serves as a palette cleanser to a hearty meat and potato dish. I enjoy things like this.
My grandmother made these. She left the green skin on and left more of the red meat of the watermelon as well. When done they were red, white and green, very colorful and tasty.
I have a fruit cake recipe that uses pickled watermelon as an ingredient. This may be just what I need. Thank you so much
My mom used to make these, and I absolutely loved them.
There was a sweet lady in my town who used to give me a jar of pickled watermelon rind every summer... they tasted a lot like sweet pickles, I have used them to make relish before
oooo good idea
My mom talked about watermelon pickles and told me it was pickled watermelon rind. She remembered them fondly though never made them. I have canning books with recipes for them 😮
These were part of my childhood. My mom and grandmothers made them, they are of German and PA Dutch descent where various pickled items were always offered on the table with meals. They pickled everything. Pickled foods were often served with meats and sausage to add flavor, cut the fattiness and they were felt to be good for digestion. They'd be eaten on the side or like one would a condiment, just a little piece here and there. Thanks for your great tutorials, I love this series of recipes from old cookbooks :)
i make about 2 gallons of watermelon rind pickles every season........luv them
I love eating watermelon rind as is. It's refreshing and juicy. I like the borderline vegetal taste.
My Grandmother made watermelon pickles, but didn't use any food coloring. From your description, I think it probably tasted similar to your recipe here. I haven't had them for a long time, but you have brought back some wonderful memories.
We ate them with collard greens. So so good!
Thank you Glenn, my grandma would make this from time to time and I can't for the life of me find her recipe...now I can make this for my wife and I and future kids. Thank you again.
I make cinnamon cherry watermelon pickles. They are a glorious rosy red and so good to serve at holiday time in a pretty crystal dish.
Our family has eaten Pickled watermelon with cold meat especially cold roast lamb . My mother and her mother have been making this for as long as I can remember and I am almost 60.
I noticed pickled watermelon at our Farmers Market. I’m going to buy some next time. Shalom from NC
I make watermelon rind preserves following an old Ball Blue book method. Lots of work and time but worth it to me.
My grandmother used to make these and pickled crab apples. She was was old Yankee stock. Use it up,wear it out, make it do, do without.
My grandmother made these every summer after we had watermelon. Her recipe was a bit different I think she used the one from Better Homes and Garden cook book from the 1950's. They were delicious all of her grandkids loved them.
Glen, I grew up eating these in the midwest, and we save them until winter. It was like opening a jar of summer when they were on the table! Delicious with ham and potatoes!
some stores have them in a Specialty Isle... and they are DELIGHTFUL...
Oh mannnn my grandma made these,so good what a treat!
There's a recipe I found out about a couple of years ago that reminded me of the electric green pickles you talked about:Kool-Aid pickles. Me and my friends asked co-workers repeatedly about it. It's supposed to be a "Southern Thing" and it popped up on facebook and other social media that it was supposed to be a common side. I haven't gotten around to making them myself, but Walmart started carrying them. They had the fruit punch version. You make a pitcher of Kool-Aid and then you take a quart jar of sliced or quartered pickles and pour out the brine and pour in Kool-Aid until it covers the pickles. Let it sit in your fridge a few days and the pickles take on the color and flavor of the Kool-Aid. The funny thing is, my buddy thought it might be soul food, but none of the black guys he worked with had heard about it. I was looking for it at Walmart and found it and this black guy saw me an said,"My family used to eat that all the time." It's supposed to be a Southern dish, but I had never heard of it. My family ate all kinds of Southern stuff like chitterlings (aka chitlinn's), and poke salad, greens (both collard and turnip) blackeyed peas, and watermelon and fried chicken. I had never heard of Kool-Aid pickles or seen them until that day at Walmart. They had the fruit punch flavor, I heard they had grape available, too. It's pretty nasty. It's not the taste, but your brain can't wrap around the two different flavors because it's flopping between pickled cucumber and fruit punch Kool-Aid several times a second as you're chewing on it. I wonder if you're supposed to use unsweetened Kool-Aid or if you need to add more sugar?
Other than Kosher dills, my favorite pickled produce is pickled peaches.
The recipe didn't specify what kind of vinegar to use, I wonder what it would taste like using malt vinegar or apple cider vinegar? I'll ask my mom because, sure enough, my grandparents and other relatives used to make pickled watermelon rinds. If you're hard up, living on farm during the Depression, you can't afford to waste anything that's a potential food source. Throwing the rinds out to your hogs might be wasteful. Granddaddy raised acres of watermelons and all the neighborhood kids boasted about being able to "steal" them while my Granddaddy pretended to chase them away. I say "steal" and "pretended" because everyone knew who was doing it except their parents. Granddaddy didn't want them to get whupped, so he never told their parents. He used to do it when he was a kid, too. :)
A very endearing post. Thank you for sharing a snapshot of your family's life. You had a wonderful Grampa that left you will many fond memories. ♥
These were a side at Thanksgiving...much like how you served olives, or little gerkin pickles. They were part of a relish tray and I loved them and always looked forward to having sweet pickled watermelon rinds. We didn't make them but bought them from the store for Thanksgiving and Christmas holidays.
My grandma made the best watermelon pickles and served them on the relish tray usually with a ham dinner or meatballs in the winter to have the sweet with the savory....it would be like having the cranberries with served with the meal. I am going to visit my aunt next week and going to get some of my grams recipes to have in my collection also. Thank you for making this....Loved it!
Glen I love this show. Thanks for putting in such amazing work.
They have a very similar recipe at Erie Beach Hotel in Port Dover at the Cove Room. It is pickled pumpkin and is served on the relish tray before dinner. My grandmother ( Amish/German) did make pickled watermelon when I was a child to be eaten on special occasions.
Mom (raised on a farm in the foothills of the Appalachian mountains, by dirt-poor farmer parents) used to make Watermelon Rind Pickles (and many other lovely canned things). They were quite sweet and spiced. I remember the taste of cloves, but there may have also been cinnamon and allspice.
Edit: How to eat them?
For me, just sneaking a few out of the opened jar from the refrigerator as a snack after school.
PS, Mom's weren't quite as colored as yours, and yes, you did put quite a lot of cloves - more than Mom ever used on anything except studding a ham.
Pound cake or Madeira cake, sliced and pan-fried in butter or buttered and heated on a grill. Some of these pickles on top and then top the lot with mascarpone cheese.
I need to try this
Fried pound cake. You may have blown my mind.
@@aethelberga You could also put a can of tinned plums in a pot to heat and thicken the juice. Pour that into a bowl and have some fried or grilled cake topped with ice cream floating like an island in the soup.
I am totally trying this. I bet it would pair with Vodka.
You would laugh, but in Russia and Kavkaz, pickled watermelons is classic pair for vodka for centuries :D
I’ve only made pickled watermelon rinds once and it was made in a way slightly similar to making spicy sweet cucumber pickles and not really in the same way that recipe explained. That way gave it more ways that it was able to be used like in place of pickles on things like sandwiches. I know pickled watermelon rinds are a big thing in the southern states of America though which is why most don’t hear too much about it
Most stores I shop at have it on the pickle isle as pickled watermelon rind. Very common for families to eat.
Oddly, I never had pickled watermelon rind until I went to an upscale steak house in Detroit... and this was an appetizer that came with dinner... along with creamed pickled herring.
Preserved/pickled watermelon rinds date back at least 150 years. I ate at a Civil War-era restaurant in Gettysberg and bowls of preserved watermelon rind were served with the meal which of course is authentic to the CW era.
These were my great grandmother's pickles. Always at gatherings with an array of other pickles. They were about the size of a medium pickle (with squared edges) and translucent. People would cut them in half to eat them. I recently found a jar at a country store. I did not remember that they are sickeningly sweet and I don't like the strong clove, cinnamon either but yes this is for sure the recipe. think apple butter, not pickle. Maybe its because I don't eat much sugar now days but I remember loving these as a kid ! I am looking at your video to make sure I need to boil the rind but I am going to experiment with less sugar and spices for one and use a bread and butter pickle recipe on the other and see how it turns out ! Thanks for the video and roll back to 1935!
Those chunks you use for garnish in an old fashioned. The only way I have ever consumed them.
Born and raised in NC, so it is amusing to read about how to “use these”. As an acidic element, it can stand alone against the richness of southern cuisine. It presents a different option along with chow-chow, relishes, etc. but is typically much sweeter than other options. We like things sweet....see sweet tea. As far as fusion cuisines I incorporate them into pico de gallo, or simply finely chopped as a topping on Korean style short ribs.
My grama made watermelon rind pickles. She passed just after I turned 13, and I wish to the heavens above that I had her recipe! About a month after she passed, we were cleaning out her house, and I found one lonely small jar and ate half of it before I knew it. That was the last time I ever had any.
I'm ashamed to admit I only recently discovered your channel, but I've been making up for the lost time and have been binge-watching your videos
I've already made a few things that looked so yummy I had to find out for myself how it tasted, and so far I haven't been disappointed!
Love your channel, thank you!