watermelon-rind pickles

Both my grandmas are Georgia peaches (as in the state, not the country) from the Deep South, and when I saw this recipe for watermelon-rind pickles, even though I don't think I ever ate these with my grandmas, it reminded me of them. I knew I had to try it. I can imagine my dad's mom on her childhood farmhouse porch with a big glass of sweet iced tea, and my mom's mom in Savannah, coming home after one of the dance contests she was in and eating these for a snack (although that grandma is a Diet Pepsi guzzler, no traditional tea for her!).

So I busted out my precious pickling spices packet from Kim (thanks again!!!) and peeled, and peeled, and peeled that rind. If you've never used a veggie peeler for this kind of job, be forewarned that it takes a lot of doing. Watermelon skin is tough.

And you know what went wrong? I cooked those suckers a little too long (longer than "crisp-tender" should be) and they turned out a little too mushy. Bummer. (I guess that's what happens when you get distracted by the thrill of washing dishes.)

But the taste is good. Sweet and sour, just like proper pickles should be. The only thing is, I'm the only one in our household who will eat them, so I'd better sign off here and get chowing.