Normally I reproduce a recipe that I have tried and tested. Today will be a little different and a recipe that I will not be trying!
Never mind, it is well worth a read and will prove to you where my writing skills fall down.
I should not have to tell you this…. But I will.
PUT DOWN THAT COFFEE CUP FIRST!
Ready now? Grand so. Settle back and enjoy the read!
Thank you Nancy, I love your writing, but this was hilarious and My sides are still sore from laughing!
Yay! I had such FUN writing this . . . that I was almost glad that the pickles were “fighting back.”
Over thirty years ago I was given the tail end crop of unripened tomatoes with the suggestion to make tomato chutney. I had never heard of it before and we had no internet for help, so finding a recipe was hard work. I struggled with the long slow process and ended you with a small quantity of a green tomato chutney with a taste that did not appeal to me. Needless to say it was a one off… Never Again! 👿
I made Green Tomato Relish once ~ the recipe called for 4 slices of lemon and warned cooks NOT to omit the lemon. It made ALL the difference.
Adding lemon to these watermelon pickles brightened them up too. But re-boiling the syrup with whole allspice also helped. I’m enjoying them (but am not sorry that I don’t have more). 😉
At least you can say ‘been there, done that, got the T-shirt’! 😆
I grew up eating those things and I loved ’em. Now I know why they are so scarce and my display thanks you for the warning –
Watermelons are a recent addition to our fruit counters. Maybe if our warm weather lasted longer, it might be more popular.
Thanks so much. Both of you! 😀
Amazing recipe writer! Never knew that the inner part of the rind is edible! Will follow some of the instructions and experiment with a curry dish in coconut milk. I think that it should come out well. Will have to wait a while though as the season is over and the monsoon is here.
You will have to let us know how the experiment turns out!
While reading up on watermelon pickles, I learned that the rind is used in stir fries. So your plan to make a curry might be a winner.
Comment #12 discusses using the rind for “zucchini bread.”
Now the idea of using the rind in a stir fry, might appeal to me!
I made the curry today with gravy tempered with coconut milk. It was brilliant. The kids went overboard with it and suffered aftermaths of over eating.