| T O P I C R E V I E W |
| Whimsy_girl |
Posted - Aug 26 2005 : 2:40:22 PM
I was an idiot and managed to kill my best watermelon vine and I have one that is about 6 inches in diameter, still green on the inside. It's currently cut in half in my fridge. If there is nothing we can do I'll just compost it, but I felt so sad about killing the whole thing I was hoping I could do SOMETHING with it.
(those ants I was fighting with, I thought I had them under control and then I was out pulling weeds a few days ago and I must have pulled out the main part of the nest attatched to the weed because they all ran up my hand biting as they went, so I said some very un lady like things and doused them in a LOT of undeluted vinegar... ants are gone, but it killed my watermelon vine too :( Moral to that story is "never kill ants in anger" :))
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. |
| 1 L A T E S T R E P L I E S (Newest First) |
| quiltedess |
Posted - Aug 26 2005 : 3:26:24 PM
My grandma used to make watermelon rind pickles. I really liked them. They're made from the green/white part(without the skin), maybe your whole watermelon can be cubed and pickled.
I found a recipe:
Watermelon Pickles
Ingredients:
4-1/2 pounds watermelon rind
1/3 cup of pickling salt
3-1/2 cups of sugar
1-1/2 cups white vinegar
8 cinnamon sticks
2 tsp whole cloves
Preparation:
Cut the skin and the pink flesh from the rind, cut it into 1-inch squares (should produce about 9 cups), and put it in a large bowl. Mix the salt with 6 cups of water, cover the rind, and let it stand overnight. Drain the rind and rinse it under running water. Put it in a large pot and cover it with water. Heat it to a gentle boil and cook for 10 minutes. Reduce the heat and simmer until the rind is tender, about 20 to 25 minutes. Drain.
In a separate kettle, combine the sugar, vinegar, cinnamon and cloves with 1-1/2 cups of water, bring to a boil and let it cook for 10 minutes. Strain out the solids, return it to the kettle and add the rind. Bring it back to a boil, cover and boil gently until the rind is clear, about 25 to 30 minutes.
Pack the rind into hot, clean half-pint canning jars, leaving 1/2-inch of headspace. Remove air bubbles, wipe the jar rings and seal the lids. Process the filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner and cool on racks.
Nancy |
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