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This is one of my family's longtime "waste not want not" recipes. Don't throw out your watermelon rinds! With a bit of salt, you'll have a beautifully refreshing and crunchy pickle. It goes really well with a warm bowl of rice or noodles.
The Chinese also pickle watermelon rind but they use white vinegar and sugar for a sweet & sour pickle.
When I read the title of this recipe I almost knew for certain that it would be one of your recipes..
I do that with cucumbers-- yummy!