This recipe is all about my mom. Just like I can’t go through Christmas without making her German anise cookies, it just doesn’t feel like summer without her watermelon pickles. That’s what we always called them, but they are actually pickled watermelon rind. These are sweet with just a hint of spice. Delicious when cut up and used as pickle relish. I would serve these with my German potato salad and maybe sloppy joes, both very mom dishes.
It was on a hot summer day like this one, once all five kids had demolished an entire watermelon, that mom would pull out the spices and make pickles from the rind. I never thought anything of it, but now I know that this is one of the ways my mom was special. She had an intense thriftiness born out of the Depression, but was also gifted in the kitchen. Plus she had five kids to feed.
Here’s to you, mom.
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Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).