So I start preserving. While most people are familiar with preserves of fruit flesh—peach jams, tomato chutneys, strawberry jellies—watermelon is unique in that the magic isn't in the flesh. It's in the rind. Really, I would like to give an award to the genius who decided that the rind from the watermelon could make mighty fine pickles. Because it certainly does. They are sweet, tangy, puckering, crisp, tender, and pretty—in other words, absolutely everything wonderful about a pickle. And, they're made from the detritus, which is a preserving win. Serve them ice-cold alongside pork or hard cheeses like Cheddar, and then pour the spicy-sweet brine over ice, topped off with sparkling water (or something a little stronger), for a refreshing savory drink.