tag:blogger.com,1999:blog-4249095902319557066.post1573368320711800924..comments2024-03-02T16:13:12.891-06:00Comments on Kitchen Riffs: Easy Pickled Watermelon RindKitchen Riffshttp://www.blogger.com/profile/09334461438904669081noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-4249095902319557066.post-87511503398999441882021-04-12T20:41:27.120-05:002021-04-12T20:41:27.120-05:00Hi Heidi, this really has excellent flavor. :-) Th...Hi Heidi, this really has excellent flavor. :-) Thanks for the comment. Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-83235621795702594752021-04-12T19:23:56.140-05:002021-04-12T19:23:56.140-05:00Your recipe is such a fun way to use something I n...Your recipe is such a fun way to use something I normally just toss. Now I am extra eager for watermelon to finally be season again!Heidi | The Frugal Girlshttps://thefrugalgirls.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-31471834194964632132019-01-16T15:08:06.669-06:002019-01-16T15:08:06.669-06:00Hi Eitbee, we love this one, too! Such wonderful f...Hi Eitbee, we love this one, too! Such wonderful flavor. :-) Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-91302772083515806262019-01-16T14:06:08.210-06:002019-01-16T14:06:08.210-06:00i absolutely love this recipe and come back to it ...i absolutely love this recipe and come back to it again and again. star anise is a perfect spice here. I don't eat watermelon much, but find myself asking people when they are giving their kids watermelon, to save the rind for me! Thanks so much for sharing this recipe. eltbeehttps://www.blogger.com/profile/16798916820194815214noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-30657649877015303832018-07-14T10:08:03.160-05:002018-07-14T10:08:03.160-05:00Hi David, that is a WONDERFUL cookbook! Chang thin...Hi David, that is a WONDERFUL cookbook! Chang thinks a bit differently than most cooks, and he opened my eyes to a lot of flavor possibilities. Thanks for the comment. Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-22665871133646740502018-07-14T09:53:40.277-05:002018-07-14T09:53:40.277-05:00John - I have really enjoyed perusing Kitchen Riff...John - I have really enjoyed perusing Kitchen Riffs today - and this recipe, in particular. I grew up on old-fashioned pickled watermelon rind and just love the stuff. I usually make a large batch every summer and, yes, it takes a lot of time. I am so excited to try Chang’s version. I will add cloves, as it is the flavor I associate most with the pickled rind we got in Vermont. I definitely need to check out the cookbook, as well.Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-70054387492328325862017-02-12T10:38:38.791-06:002017-02-12T10:38:38.791-06:00Hi Anonymous, that's strange. You cut the gree...Hi Anonymous, that's strange. You cut the green skin off, yes? That's the only part of the watermelon that's really hard -- the rind should be reasonably soft before cooking (the cooking does make it softer, but the main reason to cook is to help infuse the rind with the pickling mixture, not to soften it). Sorry this didn't work for you, but I'm at a loss to explain why it didn't.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-88103826275768958872017-02-12T09:39:00.531-06:002017-02-12T09:39:00.531-06:00I liked that one could make a small quantity. I f...I liked that one could make a small quantity. I followed directions but the watermelon pickles were hard as bricks. I cooked them two minutes longer and still hard and finally five minutes but with no success to get them soft and syrup was totally reduced at that point. What is the problem here?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-71265488849489067882016-08-29T09:53:08.493-05:002016-08-29T09:53:08.493-05:00Hi Garphelia's GrandD, aren't these wonder...Hi Garphelia's GrandD, aren't these wonderful? I've never tried freezing the pickles, but it's worth a try. I'd assume their texture would really change though -- probably get really mushy. But I haven't done that, so I'm just guessing. As to the 10 days, you might be able to stretch it out a bit longer, but I'm guessing not much. The pickles would probably be "safe" to eat, but again you'll start to run into deteriorating texture. Also they might start getting slimy. But as long as they look and taste OK, they probably are. No guarantees, though! Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-57488056680274701352016-08-29T09:03:18.592-05:002016-08-29T09:03:18.592-05:00I love this recipe. I made one batch with cider vi...I love this recipe. I made one batch with cider vinegar and one with rice wine vinegar. Thank you so much for the recipe! My questions: <br />I am on day ten and haven't eaten all the pickles yet. Is this a magical number and how can you tell if the pickles are spoiled? Also, is it possible to freeze these pickles? Garphelia's GrandDhttps://www.blogger.com/profile/03104358415844157894noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-30592228526617920502016-05-30T21:31:07.512-05:002016-05-30T21:31:07.512-05:00Hi Anonymous, watermelon smoothie sounds like a te...Hi Anonymous, watermelon smoothie sounds like a terrific idea! Hope you enjoy the pickled rind. :-) Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-27636734450855907692016-05-30T18:51:44.079-05:002016-05-30T18:51:44.079-05:00I'm also from SWFL and was happy to find your ...I'm also from SWFL and was happy to find your recipe for this quick pickle!. Just bought a nice, organic watermelon today and thought it was a shame to throw away the rind. Used some for a watermelon smoothie and the rest is cooling as pickles! Can't wait to try them!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-51601237405132385062016-05-15T18:13:46.466-05:002016-05-15T18:13:46.466-05:00Hi Tom, we're starting to get watermelons here...Hi Tom, we're starting to get watermelons here, but they aren't very good yet. Their rinds will be just fine, though! I need to make this again -- haven't since last year. Glad to help you recreate your past! Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-49060247694020824862016-05-15T15:39:23.867-05:002016-05-15T15:39:23.867-05:00Greetings! It is seedless-watermelon harvest time ...Greetings! It is seedless-watermelon harvest time here in SW Florida. When I was a kid in Minnesota, my Aunt Dolly never wasted a thing that went through her kitchen - she made everything have a delightful and enjoyable edible quality to things my family tossed out. Haven't had them for years but I have two quarts sitting in the pan all cooked up and doing its "cool for one hour" thing. Then I will toss them into a couple of quart-size jars and get them into the fridge. Today I am eating iced watermelon flesh. Tomorrow, I will enjoy a taste of my past! Thanks for sharing! TomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-22287875520894247812015-07-08T18:30:16.689-05:002015-07-08T18:30:16.689-05:00Hi Anonymous, aren't these great? So glad you ...Hi Anonymous, aren't these great? So glad you liked them! And thanks so much for telling me that you do. :-)Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-88980820356366573902015-07-08T16:33:52.042-05:002015-07-08T16:33:52.042-05:00Made these for the first time last night and LOVE ...Made these for the first time last night and LOVE THEM! Actually, they tasted great without even waiting for them to fully cool down. I made a mini-version last night to test out the recipe, and did the full-recipe today (I am now waiting for those to chill). These are a delight--the crunch, seasoning, and acidity factors they bring as a condiment are a wonderful way to "punch up" the flavor of other food. I just used what I had on-hand to make them, so I used plain white vinegar and they taste absolutely great. This is definitely a new favorite recipe in my house. Thank you for sharing it. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-55595512067933997262013-09-01T21:42:14.185-05:002013-09-01T21:42:14.185-05:00Hi Anonymous, this recipe was designed for refrige...Hi Anonymous, this recipe was designed for refrigerator curing, and I'm no expert on canning, so I don't know whether you could can it or not. I did read of someone doing it. To be honest, though, if I wanted to can, I'd just use a recipe meant specifically for canning (most of them have you cut all of the flesh away from the rind - I'm not sure what difference it makes, but I haven't tried that). <i>Joy of Cooking</i> has a good recipe for canned watermelon. Sorry I couldn't be more helpful, but thanks for the question.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-73116697327016835312013-09-01T16:44:04.999-05:002013-09-01T16:44:04.999-05:00Hello, you said the rinds only stay good for a wee...Hello, you said the rinds only stay good for a week or two but could this recipe be canned just like other recipes?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-19995344494792428092013-08-16T20:59:38.478-05:002013-08-16T20:59:38.478-05:00Hi Kwach, odd about the salt - mine have always tu...Hi Kwach, odd about the salt - mine have always turned out OK, and I'm pretty sensitive to salt. I've never tried rinsing off the pieces of pickled rind, but maybe that would help? Do let me know if the table salt works better. Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-3671169091687902552013-08-16T20:13:30.366-05:002013-08-16T20:13:30.366-05:00I love pickled watermelon rind, but I don't ma...I love pickled watermelon rind, but I don't make pickles so I haven't had any since my grandmother passed away many years ago. I was very excited to find this recipe! Grandmother always used whole cloves, cinnamon sticks and star anise in hers, so that's what I did and the pickles turned out crisp and tasted perfect except for one thing .... they're WAY too salty! I used kosher salt, so maybe I'll try table salt next time. Kwachhttps://www.blogger.com/profile/13947544432313181778noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-47541777527437619552013-07-21T10:25:22.928-05:002013-07-21T10:25:22.928-05:00The idea of using cherries with watermelon rind is...The idea of using cherries with watermelon rind is new to me - but it must have looked quite festive! Thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-579355218241315552013-07-21T02:42:49.861-05:002013-07-21T02:42:49.861-05:00I LOVE watermelon pickles! My grandma used to make...I LOVE watermelon pickles! My grandma used to make them in the summer to enjoy year around ~ My Mom made just a few pints of them in the summer ~ she used to use red and green food coloring, (even number of pints in each color), along with the red & green cherries in the pints, so as to dress up the pickle plate for Christmas dinner and through out the Holiday season! My brother & I begged her to make a bunch more, but she said it was too much work (so obviously, she made them in a different recipe!) they were so sweet & delish! I will have to try your recipe, as Mom says she is done pickling, even though she's a young 88 yrs. Thanks - beautiful photos as well!Lover of Water Melon (rind) picklesnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-83484884956165235282013-07-20T23:49:00.061-05:002013-07-20T23:49:00.061-05:00Hi Anonymous, this certainly isn't traditional...Hi Anonymous, this certainly isn't traditional Southern watermelon rind, although a reasonably close cousin. Well worthy trying, and I hope you enjoy -thanks.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-44254598865208728462013-07-20T23:19:14.966-05:002013-07-20T23:19:14.966-05:00I commend Mr. Chang for taking the watermelon rind...I commend Mr. Chang for taking the watermelon rind pickle to the high end eateries, I never thought I'd see a watermelon pickle look so glamorous until I saw your photo. I'm from the Southern U.S. and grew up on Watermelon Rind pickles but never saw the green out skin removed as is required in most recipes I see online today. The non-removal didn't seem to matter to the taste and visually it was more like eating a pickle, usually cut in about two and half inch strips. But this recipe sounds good; I'll give it a try. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-70758560373099540052013-07-04T15:09:58.011-05:002013-07-04T15:09:58.011-05:00Hi Danielle, isn't this a tasty and easy recip...Hi Danielle, isn't this a tasty and easy recipe? Such a great way to use watermelon rind! So happy you enjoyed it, and thanks so much for letting me know.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.com