Sugar

While cutting watermelon the other day, my sister mentioned something about pickled rind. It set off a lightbulb. I meant to look into what you could do with watermelon rind! I did a quick search.

The result is this:

It's candied watermelon rind, made over a day and a half.

I don't know that it's worth the effort to make it again -- the texture is good, but it's a little salty from brining and the candied ginger I have has lasted years -- but it's exciting to have remembered to look something up and to create something I haven't before. The taste is growing on me! And I snuck some lemon peel in there, too, so there's a little variety.

If you want to try it yourself, let me know how it goes.