Welcome to week 33 of Reddit’s 52 Weeks of Cooking Challenge. This week’s theme is melons. This recipe is a bit different from my Pickled Watermelon Rind recipe, in that this pickle is a condiment, used as a salty sour sweet crunchy topping for pulled pork sandwich, in the place of coleslaw, or chopped fine as a side dish, to accompany a spicy main course.
This is watermelon season, and I am taking full advantage. My family and I eat everything but the tough green rind. Our chickens happily take care of that for us.
I left some of the pink on the rind, to make it a bit prettier, and to up the sweet factor. My friend, neighbor and taste tester says that the pink flesh gives the pickles a fruit forward, tutti frutti flavor.
I love the look of watermelon.
I packed about ten fresh basil leaves into each jar when all was said and done. This recipe is adapted from here.
|Red Wine Vinegar Pickled Watermelon Rinds
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