Original recipe yields 64 servings
Thanks for the memories. My grandmother use to make these and I had never seen a recipe to try. She just us to make them and had never written the recipe down. The minute I tasted the preserves I went back in time. I followed your recipe I did have to cook a little longer. I sent some to my sisters and they had the same reaction. These are going to my Mom as a gift for Mother's Day and her birthday, along with some other baked goods, which will include bread to put these delicious preserves on. These will make her day, it sure did mine. I will keep this recipe to make every year. Thank you.
This is a good recipe for what has become an old favorite in my family. The only thing we do differently is to drop the food coloring in at the end. We dye half the jars red and half green. We also throw in thinly sliced lemons at the bottom of the jars. These are delicious sweet pickles.
For those of you who are not familiar with these, or for those who have made them and left the comments about them 'not ever thickening up' for them; They really are not what you'd normally consider to be a traditional 'preserve'. These are actually what are also more often called 'Watermelon Pickles'. They are usually used as a type of condiment, and eaten just like a 'regular pickle'. They are more similar to a sweet type of pickle that you would either snack on, or eat along side of other kinds of foods, than they are a preserve that you would traditionally use to spread onto some type of bread. Also, they have more of a sweet & sour, or tangy & spicy kind of flavor than they do a fruity type of flavor normally associated with a 'preserve'. As such, in order to be fair to the recipe, please try to keep all of that in mind when leaving your reviews. Here are some other helpful hints & tips that I hope you can find to be useful; Some of the other names that this recipe is usually called are Watermelon Candy, Watermelon Pickles, and/or Pickled Watermelon. Also, if you'd like your Watermelon Pickles to have a bit more crunch to them, soak them in Alum rather than salted water. It's also better to slice them into 2" long strips/chunks if you'll be eating them like a 'regular' pickle. Hopefully this will help to erase some of the confusion out there that has been caused due to the recipe's name. Try this recipe if you haven't done so yet, and you WILL be pleasently suprised!