Pickle Your Leftover Watermelon Rind for a Delicious Condiment
Watermelon rind pickles are tasty and easy to make, plus you don't have to throw away that whole watermelon rind!
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Pickle Your Leftover Watermelon Rind for a Delicious Condiment
Watermelon rind pickles are tasty and easy to make, plus you don't have to throw away that whole watermelon rind!
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| Servings | Prep Time |
| 3 1/2cups | 15minutes |
| Cook Time | Passive Time |
| 20minutes | 24hours |
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Ingredients
- 1medium watermelon
- 8cups water
- 2tablespoons salt
- 2cups sugar
- 1 1/4cups apple cider vinegar
- 8 whole cloves
- 8 black peppercorns
- 2 cinnamon sticks
- 1slice ginger root
- 1/2teaspoon pickling spice
- 1 allspice berry
Instructions
- Cut off the green outer skin and cut the rind into 1- by 2-inch pieces.
- Combine the water and kosher salt in a large pot and bring to a boil. Add the rind pieces and boil until tender, for a total time of about five minutes.
- Drain the liquid and reserve it. Put the rinds in a large metal bowl.
- Pour the reserved liquid into a saucepan and bring the mixture to a boil over medium high heat and stir until the sugar dissolves. Let it simmer for 15 minutes, until the liquid is slightly reduced.
- Pour the liquid into the bowl over the watermelon rinds. Put a plate in the bowl on the top of the rinds to keep them submerged in the liquid. Cover the bowl and refrigerate for at least eight hours, but overnight is better.
- The next day, ladle the rinds and liquid into pint jars. Store the jars in the refrigerator for up to 2 weeks.