Lacto-Fermented Watermelon Rind Pickles
Making the most of what you have is important when times are tough. Making stock from vegetable peelings, reusing a tea bag, or composting those egg shells just makes sense whether you’re tight on cash or not.
And that is where pickled watermelon rinds must have come from. I imagine that during the great depression things like this were imperative. You slice up a watermelon, enjoy every drop of its cool sweetness, and then look at the rind leftover.
You’ve got two options - turn it into chicken food or people food. Since people were probably hungry you turn it into people food.
Some recipes for the watermelon rind pickle are sugary sweet, much like the pickled beet. But they certainly don’t have to be and have a delightfulness about them all on their own. Nevertheless, feel free to jazz these guys up with some spices - ginger or mustard seed wouldn’t be a bad idea.