Pickled Watermelon Rind
As if you need another reason to love watermelon! This recipe explains how easy it is to make use of what you'd otherwise discard – and instead turn it into a delicious treat.
Equipment
- 1 Medium saucepan
- 1 Knife and cutting board
- 1 Clean quart jar with lid
- 1 Wooden spoon
- 1 Peeler
Ingredients
- 1.5 lb Watermelon rind approximately 1 large watermelon, or 4 cups worth
- 2 cups Water
- 2 cups Vinegar I'm using white vinegar, but apple cider vinegar would work great as well
- 3/4 cups Sugar
- 3 tbsp Pink or black peppercorns
- 1-2 Cinnamon sticks
- 1/4 cup Kosher salt or canning salt
Instructions
- Peel watermelon rinds and chop in 1 inch chunks. Set aside.
- In a medium saucepan set to medium high heat, combine water, vinegar, salt, sugar, and spices. Bring to a boil, then add watermelon rinds and simmer until the rinds are soft, about 10 minutes
- Carefully add the rinds to your mason jar, then pour as much of the pickling liquid as you can. Loosely cover the jar and leave at room temperature for 1-2 hours.
- Place your cooled jar in the refrigerator and consume within 1 month.