Q: I recently made a huge batch of pickled watermelon rinds for the first time, which turned out to be rather sweet, not sour like I expected. Any ideas for how to use them?
Sent by Ana
Editor: Ana, how about adding them to salads or a cheese platter? The sweet and sour flavors would probably pair well with meats like grilled steak or braised pork, too.
Readers, any ideas for using pickled watermelon rind that is on the sweet side?
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