My girls and I purchased a Hermiston Seedless watermelon today at Farmer John’s Produce, one of our local u-pick farms. When we got it home, Dominic was already finished working for the day, and my girls asked him for some watermelon. Within what seemed like seconds, he had cut it in half and started handing our girls their first of many slices. While we were all enjoying our watermelon, Dominic remembered a reddit post he saw earlier in the week, about pickled watermelon rind, and he suggested I make some.
He proceeded to bring his computer into the kitchen, and then pulled up the easy pickled watermelon rind post on the blog Kitchen Riffs. I had never eaten pickled watermelon rind before, but my husband has been talking about eating and enjoying it, ever since I met him many years ago. It looked like a simple recipe, and we had all the ingredients on hand, so I started cutting and peeling watermelon.
Peeling a watermelon, had never crossed my mind before today. Strangely enough, I did not expect it to be such an easy and quick process. The most challenging part of peeling, is getting a good grip on the slice, and at the same time, being careful not to squish the juice out of the remaining 1/2 inch flesh still left on the rind. In less than ten minutes, I had 4 cups of watermelon processed. I left a little more of the pink flesh on, for added deliciousness. We all really liked the pickles, and my almost 3 year old Georgia ate four of them in a few minutes, and wanted more. They are really crunchy, sweet and pickley, and will not last long in your home either. Maybe next time I will peel off more of the rind and not leave so much pink flesh attached to the rind.
Enjoy with a garnish of freshly chiffonade mint or basil leaves.
|Pickled Watermelon Rind|
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