Melba's Jammin' wrote:

> The pictures referenced are posted to alt.binaries.food.
> Follow-ups set to rec.food.preserving.
>
> I was done sleeping at 4:30 this morning so I commenced to making
> Pickled Watermelon Rind. It is a work in progress although the final
> pic is of the finished product (from last year's <ahem> blue
> ribbon-winning batch).
>
> In a nutshell and without the particulars, after donning my pearls, the
> process is to peel the rind from watermelon slices, trim it of most of
> the pink flesh remaining, cut it into one- or two-bite pieces, cook it
> until tender, soak it in the pickling syrup (sugar, vinegar, flavoring
> oils) for two days, then jar, seal, and process for shelf storage.
>
> The toughest part of this is finding a watermelon with a rind thick
> enough to bear peeling. The rest is just time.
>
> (Oh, the BBC part is because that's what's on public radio at that hour
> of the day.)
>
> I'm thinking a post-prandial nap is in order.


You done good, luv...

Have you ever done cantaloupe rind pickles? They were a fave of mine when I
used to can...


--
Best
Greg