Pickled Watermelon Rind

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             FOOD FUNNY
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Thanks to Debra Smith for this timely food funny:

A man in Jacksonville calls his son in San Diego the day before
Thanksgiving and says, "I hate to ruin your day, but I have to tell you
that your mother and I are divorcing; forty-five years of misery is enough."

"Pop, what are you talking about?" the son screams.

"We can't stand the sight of each other any longer," the father says.
"We're sick of each other, and I'm sick of talking about this, so you
call your sister in Denver and tell her."

Frantic, the son calls his sister who explodes on the phone. "Like heck
they're getting divorced," she shouts, "I'll take care of this," She
calls Jacksonville immediately, and screams at her father, "You are NOT
getting divorced. Do not do a single thing until I get there. I am
calling my brother back, and we will both be there tomorrow. Until then,
don't do a thing, DO YOU HEAR ME?" and hangs up.

The old man hangs up his phone and turns to his wife. "Okay," he says,
"they're coming for Thanksgiving and paying their own way."

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             TODAY'S RECIPE
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I have received several requests for this condiment over the years and
thought that many of my readers might enjoy this old-fashioned recipe.
Serve it as an accompaniment to meat dishes, as you would with chutney
or other sweet relishes.

Pickled Watermelon Rind

3 lbs (1.5 Kg) peeled watermelon rind, white part only
4 cups (1 L) plus 1 cup (250 ml) water
2 Tbs (30 ml) salt
3 cups (750 ml) sugar
2 cups (500 ml) cider vinegar
1 Tbs (15 ml) whole allspice
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole cloves
2 2-inch pieces of cinnamon stick
1 lemon, sliced

In a large bowl dissolve the salt in 4 cups (1 L) water. Add the rind,
making sure it is completely covered, and refrigerate for 24 hours.
Drain the rind and discard the brine. Place the rind in a large saucepan
and cover with fresh water. Bring to a boil over moderate heat and cook
for 10 minutes. Drain the rind and set aside. Combine the sugar,
vinegar, and 1 cup (250 ml) water in a large saucepan and heat over
moderate heat until the sugar is dissolved. Wrap the allspice,
coriander, cloves, and lemon slices in a cheesecloth bag and add to the
water mixture. Add the rind and simmer covered over low heat for 45
minutes, or until the rind is translucent. Pour into sterilized jars and seal.
Makes about 6 cups (3 pints, 1.5 L).
Received on Tue Nov 25 07:56:28 2008