Seattle Kitchen Radio Show

Recently I was a featured guest on Seattle Kitchen (click here to hear the show).  Tom Douglas wears many hats.  Besides commandeering his weekly radio show he runs 13 full service restaurants, a cooking school The Hot Stove Society, and a product line that includes rubs, sauces, mustards and knives.  Seattle Kitchen radio educates and entertains a live studio audience filled with giddy foodies (mostly women) who sit in anticipation while Tom, Thierry (both recipients of the prestigious James Beard Award) and Katie O. chat about what's trending locally and in the culinary world beyond. 

During my segment, Tom and Thierry shared their interest in collecting vintage cookbooks, and discussed the timeless appeal that is unique to these types of books.  We also talked about my book The Little Vegan Dessert Cookbook Revised Vintage Recipes, plant-based desserts and the challenge of baking without eggs.  To date my little cookbook has been on quite a journey.  I recently had the opportunity to sign with a literary agent in New York and it was decided that for now, he will shop it around to larger publishers. Meanwhile I am trying to keep up with all of the random energy and scheduling that coincide with summer.  

What a great way to make use of the rind of a watermelon! Inspired by Seattle Kitchen and Joy of Cooking's 1951 recipe this pickle is a simpler version of this classic southern treat!

Watermelon Pickles

Recipe revised from Epicurious


4 cups of watermelon rind with the green skin peeled off and flesh removed, cut into 1 inch pieces

- 1 one inch piece of ginger, skin removed and sliced thinly

- 4 teaspoons salt

- 1 1/2 teaspoons peppercorns (your choice)

- 1 cup of sugar

- 1 cup of rice vinegar

- 1/2 cup water


Bring the ginger, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until crisp and tender, about 5 minutes. Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed. Transfer rind and liquid to an airtight glass container (mason jar); cover and chill at least 12 hours. Watermelon rind can be pickled 2 weeks ahead. Keep chilled.

Radio Show Promo.jpg
Photo Courtesy of Food Network

Photo Courtesy of Food Network

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Laura Crotty