Don’t throw away the white part of your watermelon rinds! Turn them into a delicious pickle salad. With just a few simple seasonings, you’ll create a delightfully chewy and subtly fragrant dish that’s perfect as a side dish or even enjoyed on its own. It offers a satisfyingly crisp texture, reminiscent of pickled young cucumbers or firm pickled radishes, with a delightful watermelon aroma. Its mild saltiness makes it incredibly addictive, and you might find yourself eating it without rice! It’s a fantastic way to reduce food waste and create a unique culinary delight. For the best texture, opt for rinds from thin-skinned, ripe watermelons; they’ll be more tender. Even thicker rinds can be softened by pouring the boiled pickling brine over them. This recipe uses a golden ratio for the brine, so a simple mix of chili powder, sesame oil, and sesame seeds is all you need to enhance its flavor. You can even reuse the leftover brine: simply add a bit more soy sauce, sugar, and vinegar, boil it, and pour it over fresh rinds. The aroma of sesame oil is incredibly inviting. Let’s make this delightful watermelon rind pickle salad right now!