This looks like it will produce a mushy pickle. My grandmother's recipe is this: peel and trim rind, cut into cubes. Put into deep acid resistant pot and add the pickling brine of 1/2 cider vinegar and 1/2 white sugar (better color). Add to brine cinnamon stick, slices of fresh ginger, cloves, red pepper flakes and quickly bring all to a boil. Immediately remove from heat and remove lid to quick cool. Put in fridge overnight. Do same next two days. Cubes should be a greenish translucent color, very crunchy, ready to eat. To process, skip last day of boiling. These are not the velvety soft pickles many people love, but more like crunchy bread and butter pickles.
This looks like it will produce a mushy pickle. My grandmother's recipe is this: peel and trim rind, cut into cubes. Put into deep acid resistant pot and add the pickling brine of 1/2 cider vinegar and 1/2 white sugar (better color). Add to brine cinnamon stick, slices of fresh ginger, cloves, red pepper flakes and quickly bring all to a boil. Immediately remove from heat and remove lid to quick cool. Put in fridge overnight. Do same next two days. Cubes should be a greenish translucent color, very crunchy, ready to eat. To process, skip last day of boiling. These are not the velvety soft pickles many people love, but more like crunchy bread and butter pickles.