Pickled watermelon rind—crunchy, tangy, and surprisingly delicious. Don’t toss the rind… pickle it!
Yield: 1 quart jar Ready: 24 hours (best after 2–3 days) Keeps: Up to 2 weeks refrigerated Ingredients 4 cups watermelon rind, peeled & cubed (remove all green skin; a little pink is OK) 1 cup water 1 cup white vinegar or apple cider vinegar ½ cup sugar 1 tbsp kosher salt Spices & Aromatics … Read more