Blog_TheQuickestPickleLactoFermentedWatermelonRinds_09.04.14_Shannon_1 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. Blog_TheQuickestPickleLactoFermentedWatermelonRinds_09.04.14_Shannon_2 There is a full recipe that you can find that I lightly followed. By lightly I mean I cut any and all corners possible. It was a long, hot day and I was embracing one of the many things I love about lacto-fermented pickles – flexibility. Blog_TheQuickestPickleLactoFermentedWatermelonRinds_09.04.14_Shannon_3 I didn’t even bother removing the tough, thin outer rind. Instead, I took the slices we had eaten and sliced them into bite-sized chunks. I stuffed those into a quart jar. Because it’s been so hot and was slated to continue to be near 100 degrees, I added 2 full Tablespoons of salt to the jar, right on top of the watermelon chunks. Then I filled the jar with filtered water, leaving 1″ of headspace, plunked down my ceramic vegetable weights, and screwed on the lid. Blog_TheQuickestPickleLactoFermentedWatermelonRinds_09.04.14_Shannon_4 Over the next couple of days I burped the jar, leaving just enough pressure to help with the anaerobic environment. After two weeks at 90-100 degree day time temperatures they are quite tangy, but delicious. We’re now eating the flesh and throwing that last bit of tough green rind to the chickens. Once again I am reminded of how much I love how resilient, flexible, and quick lacto-fermented pickling can be. And man, you can ferment just about anything, (or at least I do), so check out the full list of recipes if you’re needing to put food by for winter.