Canning and Preserving Recipes
We love these Watermelon Rind Pickles that leave the slightest bit of red flesh for a beautiful color and taste experience!
Yield: about 4 cups (1L)
* Leave a thin layer of pink; cut into 1 x 1/2 x 2 inch pieces.
Enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
Recipe and photo used with permission from:
National Watermelon Board
Created by Chef Dave Wooley.
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