Day 172

Pickled Watermelon Rind

Even though I’ve lived down in the Carolinas, I’ve never heard of this stuff before I unearthed it in the pickle aisle. It’s amazing what oddities you can find in a supermarket. I wonder what the corporate buyer was thinking when he or she decided this was a good match for shelves in extreme-upstate New York. Anyway, the jar told me to pair the chunks of pickled rind with meat. So I added one to a fork-full of pork. Too sweet for me, but I can kind of see the appeal. It tasted a bit like southern barbecue — sweet and vinegary and porky. The jar also suggested to wrap the nuggets in bacon for appetizers. I might test that idea out this weekend during my Kentucky Derby/Cinco de Mayo party. With mint julep margaritas?

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