2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

These turned out pretty good but I thought they were too syrupy-sweet. I thought it seemed like a lot of sugar but I didn't want to stray from the recipe. I would decrease the sugar next time and also leave out the spices but that's just a personal preference. The only other watermelon rind pickles i've had were soft but these were very crunchy.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Mike_Boz July 31, 2009

Basic is to overnight soak the rind in salt water, using Kosher or Sea salt. Sugar might be brown or blend. Vinegar flavor is individual selection - careful that it not overpower flavor. Cinnamon & cloves are naturals, as well as allspice. This recipe nicely includes mustard seeds. I don't bother to tie up spices as they are easily fished out.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Foggy Kitchen October 25, 2007
Pickled Watermelon Rind (Polish Version)