Kwang Uh, co-owner of Baroo in L.A., does just that. He utilizes the lesser part of the adored fruit but also juices some of the flesh and uses it as part of the pickling liquid. The red juice gives the pickles a light-pink color and a light sweetness to reassure the watermelon flavor in such a neutral tasting part of the fruit.
We won't lie: The recipe takes a bit of time and some handy knife skills but not any more than the average pickling session would. We suggest slicing the watermelon into eighths, or even smaller pieces if it's easier for you. Make sure that you are working with appropriately sized pieces that make filleting more manageable.
To learn more, read “Baroo Awakening.”
Pickled Watermelon RindRecipe adapted from Kwang Uh, Baroo, Los Angeles, CA
Yield: 8 cups
Prep Time: 2 hours and 30 minutes, plus pickling time
Cook Time: 5 minutes
Total Time: 2 hours and 35 minutes, plus pickling time