Watermelon Rind Pickles
We love these watermelon rind pickles that leave the slightest bit of red flesh
for a beautiful color and taste experience!
- 4 cups water
- 1 tablespoon coarse salt
- 2 cups peeled watermelon rind*
- 3/4 cups granulated sugar
- 1 each of allspice berries
- 1/2 cup cider vinegar
- 4 peppercorns
- 4 whole cloves
- 1/2 teaspoon pickling spice
- 1 long slice fresh ginger root
- 1/4 teaspoon celery seeds
* Leave a thin layer of pink; cut into 1 x 1/2 x 2 inch pieces.
- In large pot, bring water and salt to boil over medium high heat. Add rind
pieces and boil until tender, about 5 minutes.
- Strain. Transfer rinds to a large metal bowl.
- In saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling
spice and gingerroot. Bring to a boil over medium high heat, stirring until
sugar dissolves. Simmer for 15 minutes, until slightly reduced.
- Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged
- Cover and refrigerate for one day.
- Transfer to a glass jar and keep sealed in the refrigerator for up to 2
Yield: about 4 cups (1L)
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps
with other pickled veggies for a tasting party.
Created by Chef Dave Wooley.
Recipe and photo credit (used with permission):
National Watermelon Board
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