Pickled Watermelon Rind is one of those Southern treats that always takes me back to summer afternoons on my grandma's porch. We'd sit in rocking chairs, a bowl of cold watermelon between us, spitting ...

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Here’s one way to preserve the taste of summer: Whip up some pickled watermelon rind. The sweet-and-sour concoction is the latest addition to Brooklyn Whatever’s lineup of jarred fruits and veggies — ...

Watermelon season is a hard time for New Yorkers. It’s late summer, it’s hotter than ever, and the window air conditioners are barely working. It all makes that fat green globe nestled among its ...

As the summer comes to a close (already, you say?), many of us are looking for ways to prolong the tastes of the season, which seemed all too short this year. Pickling, of course, is one of them. Chef ...

Watermelon rind is good for digestion, lowers blood pressure, improves blood flow, and provides both potassium and fiber.

Add Yahoo as a preferred source to see more of our stories on Google. After all, is there a better way to honor the change of the seasons than to preserve a summer ingredient so you can enjoy it into ...

From "Southern Living Little Jars, Big Flavors" Instructions: Place watermelon cut side down on a work surface; slice into ¾-inch slices. Trim all but ¼ inch red flesh from slices. Reserve flesh for ...

A firm 4-pound watermelon should yield enough rind for this recipe. The pickled rind, which can include green and white parts and a thin layer of pink, can be stored in a resealable container and ...