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?
What can you do with leftover watermelon rinds? Turn them into pickles! These fermented watermelon rind pickles are tangy, crisp, and delicious alongside a sandwich or chopped up in a salad.
A Southern classic, these sweet pickles are refreshing with meats or alongside cheeses. Don't throw those rinds away!
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.
Thrifty, tasty watermelon pickles are a good way to make something out of food that would normally be thrown away.
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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