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.

With watermelon rind, what you get is pickles. In Russia, German immigrants used to pickle whole watermelons, rind and all. At some point, many cooks started leaving out the rind and just pickling ...

1. Pickled Watermelon Rinds:One of the classic ways to utilize watermelon rinds is by pickling them. Pickled watermelon rinds offer a unique blend of sweet and tangy flavors that can elevate ...

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 ...

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 ...

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.

Working for a watermelon seller by day, Remet spends his evenings trying to rebuild a film projector with his friend Mehmet. Both have big dreams to be famous film directors one day.

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.

Rinse the jalepeños, trim off the stalks then slice crosswise into 4–5mm rings. Put the vinegar, lime zest and juice, sugar, salt and oregano into a saucepan with 200ml/7fl oz water. Place over ...

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 ...