We’ve been enjoying juicy, delicious watermelon all summer long, but don’t you just wish there was something we could do with all the rind that we toss away? Well, there is! Pickled watermelon rind is yummy, and the Watermelon Board (yes, there IS a Watermelon Board) shared this super easy recipe. Give it a try!
Ingredients:
4 cups water
1 tablespoon coarse salt
2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1x ½ x2 in pieces
¾ cups granulated sugar
1 allspice berry (or one good pinch of ground)
½ cup apple cider vinegar
4 peppercorns
2 whole cloves
½ teaspoon pickling spice
1 long slice of fresh ginger root (although candied ginger would work well too)
¼ teaspoon celery seed
In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserving liquid, and transfer rinds to a large glass or plastic bowl.
In saucepan, combine reserved liquid with remaining ingredients. 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 store in the refrigerator. Use within 2 weeks.
Serving suggestion: enjoy as an appetizer with your favorite deli meats and cheeses, and perhaps with other pickled veggies and crackers.