My hubby first made this awhile back and I couldn’t stop eating these naturally pickled  rinds. They’re kinda chewy yet still a little crispy. Who would have thought I would meet a pickle that I couldn’t get enough of.  I’ve never been the pickle type. Those dilled cucumber pickles from the  grocery store shelves and even from the Deli never appealed to me.  I remember seeing many at Disneyland eating whole pickled cucumbers at the height of summer and relishing them. I could never get it.

These brine pickled rinds became an instant favorite in our household.  I would buy watermelons with pickles in mind.  I  love how these pickles aren’t the sweet-sour or too salty-sour kind , like a lot of pickles out there are. These rinds just have a hint of salt too , and when fermented for about a week at room temperature, they get just a little tangy, just the way I like it.  We like our food  with a kick so we use a lot of jalapenos, thai chilies and green chilies in our food. For those who like things less spicy, you don’t need any chilies at all for this. These pickles are just as tasty, fermented in just your basic black peppercorn, water and salt.

Raw Brine pickled watermelon rinds

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