Reflections on . . . Watermelon Pickles

Normally I reproduce a recipe that I have tried and tested. Today will be a little different and a recipe that I will not be trying!

Never mind, it is well worth a read and will prove to you where my writing skills fall down.

I should not have to tell you this…. But I will.


Ready now? Grand so. Settle back and enjoy the read!

13 thoughts on “Reflections on . . . Watermelon Pickles

      1. Grannymar

        Over thirty years ago I was given the tail end crop of unripened tomatoes with the suggestion to make tomato chutney. I had never heard of it before and we had no internet for help, so finding a recipe was hard work. I struggled with the long slow process and ended you with a small quantity of a green tomato chutney with a taste that did not appeal to me. Needless to say it was a one off… Never Again! 👿

        1. nrhatch

          I made Green Tomato Relish once ~ the recipe called for 4 slices of lemon and warned cooks NOT to omit the lemon. It made ALL the difference.

          Adding lemon to these watermelon pickles brightened them up too. But re-boiling the syrup with whole allspice also helped. I’m enjoying them (but am not sorry that I don’t have more). 😉

  1. rummuser

    Amazing recipe writer! Never knew that the inner part of the rind is edible! Will follow some of the instructions and experiment with a curry dish in coconut milk. I think that it should come out well. Will have to wait a while though as the season is over and the monsoon is here.

      1. nrhatch

        While reading up on watermelon pickles, I learned that the rind is used in stir fries. So your plan to make a curry might be a winner.

        Comment #12 discusses using the rind for “zucchini bread.”

      2. Rummuser

        I made the curry today with gravy tempered with coconut milk. It was brilliant. The kids went overboard with it and suffered aftermaths of over eating.


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