Pickled Watermelon Rind
These crunchy little bites are full of flavor and fun to eat.
Why This Recipe Works
We found this recipe buried in a grandmother's recipe box. And while she made pickles to ensure a full winter larder, we still enjoy them today for their salty-sweet flavor and pleasantly crunchy texture. In testing this recipe, we found that removing the tough green skin from the watermelon rind was key to making the pickles pleasantly tender. Flavoring the brine with black pepper, mustard seeds, and coriander seeds added intriguing spiciness. And pouring the hot brine over the rind helped it seep into the fruit, producing pickles in just 2 hours.
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