Instant Pot Watermelon Rinds Are the Snack of the Summer

You're throwing away the best part of the watermelon, and I'd like to help you with that. Not only to minimize the amount of waste that you willy-nilly throw out into the world, but also because I would like to be the person to introduce you to your new favorite warm-weather snack: spicy instant pickles in pots with watermelon skins. Of course, I didn't invent watermelon rind marinades; it's mostly a southern and Indian seasoning that's been known since time immemorial. But most recipes tend to have a lot of sugar or butter, and they need to be stewed on the stove, boiled or not. I want them to be more gentle, faster, and neater for you, so you can grab them willy-nilly with your bare hands. I took out my much-loved instant form and made a quick and spicy watermelon rind pickle that you can quickly get carried away with.For this dish, choose a small watermelon, and leave the insides for making standard minced watermelon. We quickly scroll through the pressure cooker with a little bit of lemon zest, add a little salt and sugar and a hot sauce of your choice (I prefer tabasco, but live your own life), the result is a tender, sweet and sour, hot pickled cucumbers instant cooking, which you will fill the melons throughout the season. Put them in a small plastic jar in your bag, serve them at parties, or just eat them in handfuls from the refrigerator. Bonus: Any remaining juice makes an amazing cocktail, if you beat it with a small amount of alcohol. Savory pickled cucumbers with watermelon rind
Peel the watermelon. This may sound complicated, but the Y-shaped peeler handles the task quite easily. After peeling the melon from the skin, cut it into quarters with a sharp knife, then on each side run the blade along the place where the pink pulp meets the white skin, cutting as deep as possible. Then, starting from one tip, insert the knife and separate the pulp from the peel. Use a spoon to scrape off as much of the pink crust as possible, and leave all the watermelon pulp for what you normally do with it.Cut the peel into strips of the desired size, removing the stalks. Place the strips in a quick cooking dish (or pressure cooker of your choice) along with the lemon slices. Sprinkle with salt, sugar and hot sauce. Cook at high pressure for 10 minutes, then manually release the pressure.Pour into a container with a lid and let cool. Eat watermelon and lemon as an appetizer or condiment, and mix the aromatic pickle with ice with your favorite alcohol for an extra cocktail. They will be kept in the refrigerator for about a week.