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 ...

Pickled watermelon rind is a lesser-known delicacy that elevates the humble scraps of summer’s favorite fruit into an irresistible pickle. It offers the perfect blend of tang, sweetness, and crunch.

For pickling watermelon rinds, peel the green outer skin and chop the white part into small pieces. Boil them in vinegar, ...

That’s how I stumbled across the Slow Food Ark of Taste website and its listing for the Bradford watermelon ... rinds produced 400 1-quart jars of rind pickles. The other 300 harvested field ...