Southern-inspired Pickled Watermelon Rind is a sweet and crunchy snack that makes use of the leftover white, firm part of the fruit.
Course Side Dish, Snack
Cuisine African American, American, Southern
Prep Time 10minutes
Cook Time 15minutes
Cooling Time 30minutes
Total Time 55minutes
Author Stephanie McKercher, RDN
2 (16-ounce) glass jars with lids
½cuprice vinegar(see note)
3-inchpiece of ginger,broken
1tablespoonpickling salt(see note)
3cupswatermelon rinds,green skin removed and chopped into 2-inch pieces
1jalapeño pepper,sliced (optional)
Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.
Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.
Substitute additional white vinegar for the rice vinegar if desired. Pickling salt is an additive-free salt made with fine granules that dissolve easily in brine. Substitute kosher salt if desired.
This recipe originally appeared on GratefulGrazer.com.