A couple of weeks ago our boys went down for their nightly milk pick-up and came back with a giant half watermelon. This thing was as big as my sweet, chunky baby! So, at the end of the day, we feasted on juicy slices of it as we sat down for supper.
Afterward we were left with a ton of watermelon rind. Normally these things go to the chickens or compost and I have no feeling that we wasted something. This time, however, there was so much flesh between the thin outer rind and the sweet flesh that I knew we could get more food substance from it.
So I made what may possibly the easiest, quickest pickles I’ve ever made. Here’s how.