Posts Tagged ‘Vegan’
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In Act 5, Scene 1, of Shakespear’s The Tempest, King Alonso asks his jester, Trinculo, “How camest thou in this pickle?” And the drunk Trinculo – who has indeed gotten into trouble – responds “I have been in such a pickle since I saw you last …”
Well, I’m not in that sort of pickle. I made Watermelon Rind Pickles. Let me tell you, that was quite the journey.
Four great things about watermelons:
- The meat tastes great on a summer day. The redder the better, I say!
- The black seeds can be salted and baked in the oven for about 10 minutes to make something very similar to sunflower seeds, only you eat the whole thing. You cannot get the black seeds in a seedless watermelon, however, so you may have to go to an organic or farmer’s market to find them.
- The juice of the watermelon makes a fine drink when filtered through a very fine mesh. Pantyhose work very well for this, clean of course!
- The rinds make delicious pickles, so you can have watermelon with your roast pork in the winter time when summer is only a warm memory. The best rinds are from the larger melons, usually the ones with seeds, so if you want good pickles, you might want to get melon with seeds.
Posted in Appetizers, Gifts, Indulgences, Make Ahead, Methods | 
Tags: Adrienne's, Advance, American South, Canning, Condiments, Fourth of July, Kid Friendly, Meatless, Picnics, Summer, Vegan, Vegetarian, Watermelon | 
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