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?
Related: Sweet & Sour: Preserving the Season with Pickled Fruit
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I've used it as a garnish in a cocktail.
We just eat them out of the jar, never thought we had to "do" anything with them. The way my grandmother makes them, they're always very sweet and spicy (in a smells-like-Christmas sort of way.)
My grandmother used to wrap small pieces of pickled watermelon rinds in bacon and bake them -- a very old-school appetizer served on toothpicks. Considering the popularity of bacon-wrapped-dates these days, the flavor profile kind of works. It's one of those weird family favorite foods we always had around the holidays.
I second the bacon-wrapped watermelon pickles. Bake 13 - 15 minutes in a preheated 400 degree oven, until brown and crisp. Drain and serve.
Pickled watermelon rinds work great as accents/stirrers in cocktails and are especially good in bloody marys adding a sweet/sour accent to the umami/salty/spicy bloody mary.
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