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.

creating recipes like candied orange peels and tepache, the Mexican drink made from pineapple rind. With watermelon rind, what you get is pickles. In Russia, German immigrants used to pickle whole ...

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 ...

Here we share her basic fruit brine recipes, helpful tips and tricks - and some delicious combinations of fruits and flavourings. Fruit is great pickled and this needs to be celebrated more.

In fact, depictions of watermelon have been found in an ancient Egyptian tomb dating back at least 4000 years ago. Here are some recipes to help you celebrate the wonderful and oh-so hydrating ...

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.

Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks.

The following excerpt is his recipe for pickled cattail shoots. This is a very basic recipe to make four pint (500 milliliters) jars. You’ll need approximately 32 medium-sized cattail shoots.

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.