I wore myself out completely earlier this week and have spent several days pulling myself back together. I still feel very fatigued, though, but I wanted to share this with you.
On my sandwich today, I used homemade bread and butter pickles made with watermelon rind. With my last watermelon (from the 4th of July), I made both watermelon chunk pickles, using the recipe in this link, as well as thinly sliced bread and butter pickles, adapting this zucchini pickle recipe in this link, here. My regular watermelon pickles are cubes or chunks of watermelon rind. For the bread and butter ones, I sliced the trimmed watermelon rind into thin pieces before simmering in clear water briefly to soften them up. Then I added thinly sliced onions and cooked in the pickling solution I use for the zucchini pickles, increasing the turmeric a bit to add color to the white watermelon rind slices.
These pickles turned out well, a delicious addition to my sandwich. I'm making do with what I've got.
