Normally I reproduce a recipe that I have tried and tested. Today will be a little different and a recipe that I will not be trying!
Never mind, it is well worth a read and will prove to you where my writing skills fall down.
I should not have to tell you this…. But I will.
PUT DOWN THAT COFFEE CUP FIRST!
Ready now? Grand so. Settle back and enjoy the read!
I love the anthology, Reflections on a Gift of Watermelon Pickle.
And I adore watermelon pickles.
I never understood why mom pickled zucchini, green beans, cucumbers, and peppers, but not watermelon rind.
Each summer, she canned dill pickles, bread and butter pickles, tomato sauce, beets, strawberry jam, raspberry jam, peach jam, peach chutney, rhubarb ginger jam, marmalade, lemon curd . . .
But, no matter how many times I pestered her, no watermelon pickles.
I’ve often wondered why watermelon pickles are both hard to find (relegated to small shelves in backwoods country stores) and expensive (triple the price of most pickled products).
After all, watermelon pickles are made from the inexpensive by-product of picnics and seed spitting contests. If you don’t turn the rind into pickles, it ends up in the compost pile or the trash.
Every time I toss out the rinds, I think, “I should make…
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