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Jke Jke is offline
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Default Watermelon Rind Pickle - serve with what?


>
> A SPREAD? Now that's mighty interesting, Jake. When I make mine I cut
> chunks of rind about 3/4"x1-1/4". No spread about it.


I made smaller cubes (more info below). To me, a spread was the only thing I
couddl think of. I thought of it because I had learned to love cheddar +
Branston pickle on bread in th UK. I am also used to eating preserved,
sliced ginger (the sushi kind ) on Gouda cheese sandwiches. Dutch people
also eat Gouda with gherkins, or with ginger-in-syrup (stem ginger?). Other
than that, I am pretty unfamiliar with pickles, relishes, chutneys etc.

>
> How do I use it? To accompany meat, on the side of the plate. :-) Or
> maybe a sandwich. Or a salad. Or howsomever pleases you, Sir. :-)
>
> Did you make the full recipe, starting with four quarts of prepared
> rind?


No, no, I didn't have enough rind for that. And more importantly, I only had
5 tiny jars (I am guessing 2-3 cups worth). So I used 2 cups of rind,
chopped more finely than the recipe suggested (it turned out that also
reduced the cooking time until transparent). However, after cooking the
pickle, only 2 jars wre filled. It had reduced in size that much.

That's a gallon (GOT THAT, GEORGE?) of chunks. To finish up with
> two small jars is inconceivable unless you were tasting as you went and
> found it to be pleasing to your palate. :-)
> A spread, huh? <Barb scratches her head in amazement.>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://jamlady.eboard.com