colliemommie | Pickled Watermelon Rind....Yummmmm (Reply)

I just canned a half-batch of pickled watermelon rind to see how I liked this particular recipe. I've had it before at the King's Arms in Williamsburg, and loved it. So excited to find a recipe that actually does get the spices right. (The secret is adding thin slices of lemon when you marinate.)

Need to be more picky about having all the pieces as close to the same size as possible...mine didn't all reach the translucent point at once when I was boiling. Also, it ended up very yellow instead of that pretty pale green color. Not that that's wrong or bad, but I like the green better.

The vinegar syrup is just perfect for pregnant tastebuds though!

I'm heading to Pittsburgh tomorrow, and will probably take one jar for Ma and one for Dad. She probably won't eat it, but at least I'll have made the effort.

Gods it's hot. Fricking southern Virginia.