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REBADEE's Photo REBADEE Posts: 656
8/22/12 10:06 P

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Thank you everybody for your responses!

I think I'm going to give it a whirl on a small rind, I'll let you know if they taste as good as I remember!

Rebecca
JET150's Photo JET150 Posts: 8,643
8/22/12 5:48 P

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Thanks - it is the spices that are the interesting part of the pickle for sure.

Jeanette
Madison, Wisconsin


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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (0)
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8/22/12 5:16 P

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chayote also works really well

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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (0)
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8/22/12 5:13 P

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my fave is an overgrown mexican kind, also thought of as middle eastern. They are fatter and light green. I have also used overgrown crookneck, but they taste more like peaches, which is fine too, only they aren't "watermelon" pickles. Why don't you try some spiced peaches too?

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HJMOMMY Posts: 909
8/21/12 12:00 P

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Have made them for years and with different sizes, with no problem.

JET150's Photo JET150 Posts: 8,643
8/21/12 10:12 A

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JustBirdy - so you use monster zuccini, for example? Hmm. Sounds interesting. I liked the flavor of the watermelon pickles I made, but did not enjoy all the work of getting to just the white part of the rind.

Jeanette
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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (0)
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8/20/12 10:20 P

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I have used the thin kind, but it is tons of work.

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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (0)
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8/20/12 10:19 P

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The rind has been bred out. Try seed savers exchange for the old heirloom kind. I use overgrown summer squash for the pickles.

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JET150's Photo JET150 Posts: 8,643
8/20/12 9:45 P

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I only made them last year, I think because you talked about them! I bought my melons at the farmers market; I don't know if that would make a difference. The rind was thick. I wonder if part of the country makes a difference? I truly have no idea. So I have just typed four sentences of kind of useless information!

Jeanette
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REBADEE's Photo REBADEE Posts: 656
8/20/12 9:35 P

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I am iching to make watermelon pickles. My mom used to make them when I was small and I even hunted down her old recipe (thank you Aunt Nancy!).

The recipe....in fact most recipes call for 1 inch of white watermelon rind. I can not find a watermelon with a thick rind. Every watermelon I have purchased, even the ones with seeds have a small rind. The thickest I have found has been a half inch. I've been pulling over to farm stands and going to farmers markets, no luck. My aunt said she stopped making them because she could no longer find watermelons with a thick enough rind.

I just read an article where a thin watermelon rind was used. I am skeptical and I'd hate to put in all the effort for them NOT to turn out.

Has anybody here used a thinner rind and had success? I'd love to hear some feedback!

Thanks!

Rebecca
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