This is one of my family's longtime "waste not want not" recipes. Don't throw out your watermelon rinds! With a bit of salt, you'll have a beautifully refreshing and crunchy pickle. It goes really well with a warm bowl of rice or noodles.
Ingredients:
Steps:
The Chinese also pickle watermelon rind but they use white vinegar and sugar for a sweet & sour pickle.
When I read the title of this recipe I almost knew for certain that it would be one of your recipes..
You usually have great and sometimes unusual recipes that are so easy (always good instructions) and have never failed to turn out just the way you describe (for me).
I do that with cucumbers-- yummy!
