Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Who’d have thought you could pickle and eat watermelon rind?
It's kind of a southern thang. First off, I do not have much of a sweet tooth. I am more of a meat and potatoes guy myself, but I remember my grandmother making these in the summer and they were too sweet for my liking. So give them a try!
My successful quest to recreate a New Orleans favorite in two flavor profiles: Southern classic, and Asian-inspired. Plus I accidentally discovered shrubs!
Pickled watermelon goes from being a simple pickle recipe to an elegant appetizer with the addition of sustainable seafood.
Three ideas for putting up the season's juicy melons: Gingery pickled rinds, watermelon syrup and dried watermelon.
My grandma's original recipe for pickled watermelon rind, a post inspired by Mother's Day
Pickled watermelon rind—the ultimate waste not, want not recipe.
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