I have heard of pickled Watermelon Rinds, but never tried them. Never really had a interest in trying them. During the pandemic we order groceries on line and pick them up curbside. We tend to get the same things every week and one of those things is a watermelon. I usually just toss the rinds in the front yard and the deer (or something) eats them.

Last week we had a watermelon with a particularly thick rind and I thought about trying to pickle them. I looked at some recipes and they all seemed terrible. Boil them in vinegar for a hour and such. Then I ran across a Japanese recipe that got my attention. Just salt, sugar and soy and leave it in the fridge over night. Turned out really well. Not something you want to eat like potato chips, but crunchy and nice. I can see doing more of these.