I picked up a beautiful, heavy and sweet local watermelon at my neighborhood Giant Eagle Market District. I still can’t believe that this is my normal, everyday, hey-we’re-out-of-milk grocery store – it’s humongous. But I have to give them props: for being as huge as they are, they do try for a couple of months to really bring in a bunch of locally grown and raised produce. I really like that.
So back home, I was cutting it up and then slicing up all the leftover rinds so that they would break down faster in the compost pile and it hit me. People make pickles out of this stuff. And thankfully it’s less for the compost pile to try to digest, which is a good thing this time of year, just ask my husband, who often gets stuck with the job of carting out all the scraps. He’s a good man.
So a quick browse around and it’s a simpler method than I even thought. For half of a medium watermelon the brine is