Any luck? I am now interested in one and also the recipe that was recommended from the Essential NYT Cookbook by Amanda Hesser and Merrill Stubbs.
Thanks!
I find that if you brine the rind overnight, it holds its texture much better, i.e., the pickles are not slimy. It's well worth the effort, at least to my mind. ;o)
Check out food.com they have a recipe for 'watermelon Rind Preserves Old Time' It takes 14 hours to make and it's one part sugar to two parts rind. Sounds like what you are looking for.
Have you tried the recipe in the Essential NYT Cookbook by Amanda Hesser and Merrill Stubbs? It tastes just like my mom's watermelon pickles, think I tweaked slightly w the spices. Message me if you want, I have a large collection of watermelon rind pickle recipes that I collected while looking for the one that reminded me of my mom's. Also look up the poem "Reflections on a Gift of Watermelon Pickle", I re read it whenever I encounter the pickle.
Do you have a copy of the Joy of Cooking? I've made the recipe in there several times and it sounds like what you're looking for. The watermelon rinds become translucent and very sweet. It's a process that takes a few days, as there is a lot of steeping and plumping involved, but the results are excellent.
Thank you petitbleu for your response. We have looked at that recipe and that isn't it. This is a recipe that is made in one day. The closest we have come is from "The Settlement Cook Book", Twenty-ninth Edition, Enlarged and Revised, 1949, and while it is close, it's not close enough. Do wish we had realized this recipe was missing before Mother died!
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Thanks!
It takes 14 hours to make and it's one part sugar to two parts rind. Sounds like what you are looking for.