Any of you who know me must have thought you were seeing things when you read the title. Yes, for the most part, watermelon is still one of the few foods that I could happily live without. But I have been converted by the wonder that is the pickled watermelon rind – a crunchy, tangy treat that got me looking for ways to use up that pesky pink flesh I’d have left over (it’s true that on some occasions I might be called a contrarian). This led to my discovery that I found watermelon palatable, and perhaps even crave-able in a savory format mixed with its wonderful pickled rind.

Guessipe

• 1 mini watermelon
• 3/4 cup salt
• 4 cups water
• 1 tsp ground allspice
• 2 cinnamon sticks
• 2 tsp whole cloves
• 1 tsp black peppercorns
• 1 cup sugar
• 1 cup cane vinegar
• 1 bunch green onions, sliced
• Sea salt to taste

Peel the dark skin off the watermelon. Remove the pink flesh, cut the flesh into bite-size triangles, and set aside. Cut the rinds into 1/2 by 2-inch strips. Dissolve salt into water. Soak rinds in brine for 5 hours. Drain and rinse with cold water.

In a small saucepan, bring to boil allspice, cinnamon, cloves, peppercorns, sugar, and vinegar.

Pour the vinegar mixture over the watermelon rinds. Refrigerate at least overnight.

Sprinkle the watermelon flesh with sea salt. Mix in the pickled rinds and green onions.

This is great as a grain bowl if you put it over a bed of brown rice and add a bit of your favorite protein!