Pickled Watermelon Rind
Waste not, want not fits this easy recipe for pickled watermelon rind. If you've never tried it, don't knock it! Its sweet and spicy flavor is a hit as a snack, appetizer or a relish for grilled fish or chicken.
- 9 cups water, divided
- 4 cups (1-inch) chunks peeled watermelon rind (see Tips)
- 1 cup white vinegar
- 3 1/2 cups sugar
- 3 cinnamon sticks
- 1/2 teaspoon whole cloves
Preparation time 15mins
Adapted from mrfood.com
In a large pot, bring 8 cups water and the watermelon rind to a boil over high heat. Boil for 15 to 20 minutes, or until the rind is fork-tender; drain and return rind to the pot.
Add the remaining 1 cup water, the vinegar, sugar, cinnamon sticks, and cloves; bring to a boil over high heat.
Reduce heat to medium, and cook 35 to 40 minutes, or until liquid has thickened slightly, stirring frequently.
Remove from heat and allow to cool. Transfer to an airtight container and chill overnight before serving.
To prepare watermelon rind for this recipe, cut up a watermelon, separating the sweet pink meat from the white rind. Use a vegetable peeler to peel the green skin off the rind then cut the rind into 1-inch chunks.