Pickled Watermelon Rind

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Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.

American • Family Meals • Flavor Profiles • Food Type • Gluten-Free • Interest • Learn • Pickling • Preserves • Recipes • Snacks • Sour • Techniques • Vegan • Vegetables • Vegetarian • Watermelon

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About the chef

Edward Lee

13 lessons•37 recipes•5 hours

James Beard Award winning writer and best-selling cookbook author Edward Lee takes viewers from the farm to his restaurants and home in Louisville, Kentucky and teaches lessons on his beloved dishes including Fried Chicken with Gochujang Sauce, Oysters and Grits, Cabbage-Steamed Fish, and more.

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