Watermelon yesterday, pickling rinds today

I brought a big green salad, watermelon, and strawberries with angel food cake to our classic family Memorial Day get-together.

We walked in the woods with the dog, and then came back home to my sister’s place for dinner.

Whenever I cut up watermelon, I think about the quantity of rinds! Last year, I made a great sweet pickle with the rinds.

This year, I am playing with lactobacillus fermentation.

As you can see from the photo, I haven’t yet found a fermenting crock I really like. So, here’s the trashy way to weight down your veg — with a plastic baggie filled with water. Not too proud to pickle with plastic.

I’ll get something good soon. (This photo alone may spur me to action!)

Anyway, here’s a salty brine, dill weed from the garden, bay leaf, garlic, mustard seeds, and peppercorns. Should be ready in 3 to 4 days.

Let the summer picnics and pickles commence!

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