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 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