Citrus-and-Spice-Pickled Watermelon Rind

By miss5elements

Recipe adapted from Vegan Soul Kitchen, by Bryant Terry
Oprah.com | June 08, 2010

Ingredients

• Rind from a medium-size (10- to 12-pound) watermelon
• 3 1/4 cups cane sugar divided
• 3/4 cup sea salt
• 4 sticks cinnamon
• 2 Tbsp. whole cloves , divided
• 2 large oranges , thinly sliced
• 4 lemons , thinly sliced
• 1 cup apple cider vinegar
• 1 cup distilled white vinegar

Details

Servings 6
Adapted from oprah.com

Preparation

Step 1

In a large stockpot over medium-low heat, make a brine by combining 3 quarts (12 cups) water with 1/4 cup sugar, salt, 2 cinnamon sticks, and 1 tablespoon cloves. Stir well until the sugar and salt are completely dissolved. Remove from heat and cool. Transfer watermelon rind to the brine. Place a small plate on top of the rinds to ensure that they are completely covered in water and don't float to the top. Soak overnight.

Combine the rinds with enough cold water to just cover them in a stockpot. Bring to a boil, lower heat to medium, then simmer until the pieces are tender but still crisp, about 10 minutes. Drain and set aside.

Combine orange and lemon slices, vinegars, and remaining sugar, cinnamon sticks, and cloves with 3 cups water in stockpot. Bring to a boil over high heat. Add the rinds, bring back to a boil, reduce heat to low, cover, and simmer for 10 minutes.

Drain the rinds, catching the liquid in a bowl, and set them aside. Add the liquid back to the stockpot, bring to a boil over high heat, and reduce until it thickens slightly, 12 to 15 minutes. Transfer syrup to a metal bowl; let cool.

Place syrup and rinds in a plastic covered container; store in the refrigerator for up to 2 weeks.