Watermelon Pickles

As a displaced Southerner I find myself missing some of my native cuisine.

Anyone know where I might acquire watermelon pickles other than making them myself?

I have never heard of watermelon pickles what are they?  

I have never heard of watermelon pickles what are they?  

My grandmother used to make them...not sure if they are the same thing that MCA1928 is looking for, but they were made from watermelon rind that had been peeled.  They were sweet pickles.  Not my favourite thing in the world, as I prefer a sour, dill pickle.  But just thinking about them sure brings back memories!   

I never saw them when I lived in the South, but we used to eat them in Canada!

To the OP, I'd be rather surprised if you could find them here. You may have to resort to making your own.

They are indeed made from the rind of a watermelon, sweet and most probably an acquired taste rather like country ham and red eye gravy.

As a gluttonous child one Christmas, I ate an entire jar much to my later regret.

I still love them though but in moderation and may have to make my own.

Recommended recipes anyone?

My grandmother made the BEST Watermelon rind pickles unfortunately this is not her recipes I have lost it over the years but this one sounds pretty close:

    1 4-pound piece watermelon, quartered
    8 cups water
    2 tablespoons plus 2 teaspoons coarse salt


    2 cups sugar
    1 1/4 cups apple cider vinegar
    8 whole cloves
    8 whole black peppercorns
    2 cinnamon sticks
    1/2 teaspoon pickling spice
    1/4 teaspoon ground allspice
    1/4 teaspoon ground ginger


Cut watermelon pulp from rind, leaving thin layer of pink on rind (reserve pulp for another use). Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.

Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight.

Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)

OMG I had pickled watermelon ring at a Vietnamese sandwich stall in NYC last summer. It was truly truly delish. I would kill for some of it again.

I'm from the south, but never had the urge to eat any.  I very much doubt you'd be able to find them here.  They're about as scarce as fried okra, biscuits and gravy and boiled peanuts (which I actually cooked the other day!)  Good luck if ya make them :-)