Most people toss out the white watermelon rind after they've eaten the sweet, juicy red center. But watermelon rinds make fabulous sweet and sour pickles.

Unlike the old-style, cloyingly sweet watermelon pickles that are more of a candy than a pickle, this recipe maintains a light balance of flavors. 

See Also

Fermented Cherry Pickle

Spiced Pickled Figs

Boiling Water Bath Canning