Comments on: Read Your Fortune & Make Watermelon Rind Preserves (Garpiz Murebbesi)

By: bojana

bojana — Sat, 08 Oct 2011 10:58:36 +0000

i’m so glad i found your blog. i’m from macedonia and many of your turkish or azerbaijan recipes are similar to macedonian recipes. my grandmother used to make watermelon rind preserve, but i never took the recipe from her. i’ll try your recipe, it looks delicious and the photos are amazing.

By: inês Lima

inês Lima — Mon, 18 Jul 2011 21:10:46 +0000

It looks a realy interesting recipe, thankyou for sharing it. I will try to make it this weekend,I am sure I will impresse my friends

By: Feride

Feride — Fri, 10 Jun 2011 21:45:23 +0000

Suzann Welker: How interesting! Thanks for sharing this. Another reader sent me the recipe for pickled watermelon rind. Going to try.

Nami: Thank you.

Sare: Lots of similarities between our cuisines:)

Parastoo: It is 3 tbsp.

Lilly: You can store it in preserving jars for as long as a year. No refrigeration required. You can also eat it immediately:)

Kimberleyblue: Glad yo uliked it.

Gulnar: Nush olsun:)

By: gulnar

gulnar — Fri, 10 Jun 2011 17:25:10 +0000

looks yummy!!! I’ll definitely try it. thnx 4 sharing.
Ellerinize sagliq

By: kimberleyblue

kimberleyblue — Fri, 10 Jun 2011 15:02:48 +0000

Oooh, someone brought this in to work one day, and I loved it. It has an amazing texture - crunchy and juicy. Thanks for the recipe!

By: lilly

lilly — Fri, 10 Jun 2011 12:43:48 +0000

Wow! so pretty! does this preserve stay or does it need to be refrigerated / consumed immediately? I would love to make this for the kids and their friends at home!

By: parastoo

parastoo — Fri, 10 Jun 2011 06:40:19 +0000

hello! so thanks for this recipe. i have a question: is the amount of baking soda in recipe 1 tbs or 3 tbs? thank you for answar

By: sare

sare — Thu, 09 Jun 2011 10:52:24 +0000

You’re very diligent. This jam(we calls it “reçel” in Türkiye takes me years before.,My eldest aunt made us this jam. It was delicious. I did squash jam last winter in the same way.Thank you for sharing us.
I think I’ll try.

By: Nami @ Just One Cookbook

Nami @ Just One Cookbook — Thu, 09 Jun 2011 05:50:10 +0000

OMG! What a great way to finish the watermelon! Looks great and I’m sure it tastes wonderful. Wow I’m really impressed!

By: Suzann Welker

Suzann Welker — Wed, 08 Jun 2011 00:06:22 +0000

We make these too in the southern US. They taste like Sweet and Sour pickles. The thing is to get a bunch of children to eat the Watermelons. To keep them from spitting seeds all over the yarn, the child with the most seeds wins a small prize.
The pickles are really good, with a different kind of crunch then pickles made with cucumbers