Watermelon Rind Pickles
Recipe courtesy of the National Watermelon Promotion Board.
8 cups water
2 tablespoons coarse salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1/x2-inch pieces
1 1/2 cups granulated sugar
1 cup cider vinegar
1 teaspoon colored peppercorns
8 whole cloves
1/2 teaspoon pickling spices
2 long slices fresh gingerroot
- 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 in liquid. Cover and refrigerate for one day.
- Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Makes about 4 cups (1 liter); 32 servings.
Nutritional Information Per Serving (1/32 of recipe; 2 tablespoons): Calories: 60; Total Fat: 0g; Cholesterol: 0mg; Total Carbs: 16g; Fiber: 0g; Protein: 0g; Sodium: 490mg.
Recipe and photograph courtesy of the National Watermelon Promotion Board.