Pickled Watermelon Rind
Don’t throw out those rinds! In a crystal dish next to the relishes and a mountainous pile of Pimento cheese or pulled straight out of the glass jar and served with ham on a freshly baked biscuit, nothing quite sings the song of American frugality quite like Pickled Watermelon Rind. The part of the watermelon that’s usually discarded is transformed into an edible delight infused with pickling spices and a sweet and tangy brine. Watermelons have a long history and were first cultivated in Africa in 3000 or 4000 BCE and migrated up to the Mediterranean and then into Europe… CONTINUE READING…