Possibly better than the watermelon itself . . . no really . . . seriously . . . I’m still thinking about how definitive I feel that statement should be . . .
2–4 SERVINGS
Watermelon rinds (from an average 7+ pounds of watermelon), thinly sliced
Kosher salt, for cleaning
½ tablespoon Korean chili powder
½ teaspoon whole cloves
2 bay leaves
½ tablespoon whole allspice
3 cups Pickling Liquid
BALLS OUT
40–80 SERVINGS
Watermelon rinds (from an average 70+ pounds of watermelon), thinly sliced
Kosher salt, for cleaning
5 tablespoons Korean chili powder
1⅔ tablespoons whole cloves
20 bay leaves
5 tablespoons whole allspice
7½ quarts Pickling Liquid
1. Passionately salt and massage watermelon rinds in a bowl. Let sit for 30 minutes.
2. Next, rinse off salt and shake off all excess water. Place in a container that can handle boiling hot liquids. Add chili powder, cloves, bay leaves, and allspice.
3. Bring Pickling Liquid to a full boil in a pot over high heat. Remove from heat and immediately pour over watermelon. Cover with plastic wrap. Make sure the wrap is flush across and pushed down onto the liquid surface so the (delicious) rinds are completely submerged. Let cool to room temperature before refrigerating.
Let pickle for two to three days before eating. Thank us via Twitter and Instagram sooner rather than later.