"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jke" > wrote:
>
> > Hello,
> >
> > I mostly lurk here and envy you sometimes. For the huge amounts of fresh
> > goodness that you seem to have at your disposal AND the apparant
possibility
> > to use your many preserves up
> >
> > I got very curious about watermelon rind picle after a recent discussion
> > here and made a batch. It turned out much smaller than the starting
amount,
> > so I only have 2 small jars. I finished one, using it as a spread on
cream
> > cheese sandwiches. It was delicious. The other jar is sitting in the
frdige.
> > I suspect I need to eat it wihin a couple of weeks (didn't BWB or
> > anything, )
> >
> > I used this recipe, BTW. It seemed manageable as well as promising:
> > http://southernfood.about.com/od/pic...r/bl50729f.htm
> >
> > Now I am curious: what other things does it go well with? How do you use
> > watermelon pickle?
> >
> > TIA,
> > Jke
>
> 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.
>
> 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? 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

when Barb sent me a jar (a *small* jar....and I haven't made them myself
yet).....I stood in front of the opened fridge and ate them out of the
jar......

.....with my fingers......

;-P

Kathi