"Crunchy and tangy, watermelon rind pickles are a Southern classic that complement melt-in-your-mouth, smoky meats," says Stone. "They're delicious and, with the texture of crisp pear, they can be eaten straight from the jar. Plus, if you're a stickler for waste like me, you'll be pleased to find a use for the entire fruit." Start this recipe at least a day ahead.
Note If your watermelon has thick, tough skin, remove the outer layer with a vegetable peeler.