Bacon-Wrapped Watermelon Rind Pickles

Gently rendered, crispy bacon comes together with sweet-and-sour pickled watermelon rind in this salty, tangy, chewy snack. As they bake together in the oven, the bacon takes on the fruity brine, while the watermelon rind takes on the savory, smoky aroma of the bacon. Use standard-cut bacon for the best results; thick-cut slices will not cook evenly. At her summer home on Martha's Vineyard, cookbook author and scholar Jessica B. Harris serves these hors d'oeuvres —  a spin on the rumaki of the 1960s inspired by her friend, Ken Smith, in New Orleans — in her living room along with a Guadeloupean Ti' Punch cocktail as a precursor to dinner. They're also a hit (with a cocktail) at her "five to sevens"—gatherings on the porch with drinks and small bites, so-called because they take place between the hours of five and seven. For the best watermelon rind pickles, Harris  recommends Walnut Creek or Prissy's jarred watermelon rind pickles for their firm texture and not too cloyingly sweet taste. Cut larger pickles in half to form 1-inch squares for even cooking.