Using a sharp knife, remove the green peels, saving them to make watermelon rind pickles later. If you missed some of the ...

Making pickles at home is a fun and easy way to enjoy fresh, tangy flavors right from your own kitchen. With a few simple ...

Don’t waste the watermelon rind – pickle it and add it to salads or fresh salsas, or serve alongside cooked meats for a piquant bite. Makes 1 big preserving jar.

Did you know July is National Watermelon Month? Watermelon is refreshing, sweet, and ready to eat during the summer months here in the U.S. Although watermelon was not Indigenous, written records ...

The growing instructions are quite detailed, but easy enough to follow ... Watermelon Sweet Pickles (1867 version) Makes about 3 cups Two pounds of watermelon rinds, boiled in pure water until ...

Watermelon is usually served chilled for maximum refreshment. Serve simply in easy-to-eat wedges or remove the skin and cut into chunks for a salad. Hold the flesh over a bowl to catch the juice ...

And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.

Watermelon is the richest known dietary source of the amino acid citrulline. The highest amount is found in the white rind that surrounds the flesh. In your body, citrulline is transformed into ...

Nothing says summer like a plateful of fresh watermelon. It’s the perfect cap to a backyard barbecue and an easy snack for steamy ... s hard seeds and fibrous rind can be dangerous.