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.

At some point, many cooks started leaving out the rind and just pickling the flesh, but some Russian-style watermelon pickle recipes still call for leaving it on. In the 18th century, directions ...

This recipe will make one pint jar of pickled radishes. To make sweet radish refrigerator pickles, you’ll need the following ...

How many times have you opened a jar only to find pickles that are squishy? Get crisper cukes at home by pickling with the refrigerator method.

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 ...

Adding spices and flavourings, such as mustard, peppercorns, cloves and coriander seeds, brings depth and flavour to pickle recipes.

A watermelon should sound hollow when tapped and feel heavy for its size. Watermelon is usually served chilled for maximum refreshment. Serve simply in easy-to-eat wedges or remove the skin and ...

The second reads the rind like a treasure ... you can do with a soft, mealy watermelon. From refreshing drinks to fruity cocktails, summer soups and even pickles, here are 10 tasty ways to use ...

Or add a spoonful of watermelon rind kimchi on top of your usual bibimbap ingredients to give everything a refreshing lift. 120 g (1 cup) chopped spring onion (scallion) 3 tbsp gochugaru (Korean ...

Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.