Pickled Watermelon Rind, House Spice
Ingredients
- 1¼ Medium watermelons
- 7 to 8 Clean pint jars with lids
- 3¾ cups Water
- 3¾ cups Apple cider vinegar
- 1¼ cups Sugar
- Note Seafood Boil works in place of the Pickling Spice too — or invent your own pickling blend.
Directions
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1
Cut all of the red flesh away from the watermelon and reserve it for snacking or another use. Cut the remaining rind into 1-inch by 2-inch chunks.
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2
Trim away the dark green skin so you are left with the white and pale-green parts of the rind.
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3
Pack the rind pieces tightly into 7 to 8 sterilized pint jars, leaving about ½ inch of headspace at the top of each.
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4
Toast the Pickling Spice in a small dry skillet over medium heat for 2 to 3 minutes, until fragrant, then transfer to a large saucepan.
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5
Add the water, vinegar, sugar, and Kosher Salt and bring to a boil, stirring until the sugar and salt dissolve. Lower to a simmer for 2 minutes.
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6
Carefully ladle the hot brine over the rind in each jar, making sure the rind is fully submerged. Seal with two-piece canning lids.
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7
Let cool to room temperature, then refrigerate. Best after 48 hours. Makes 7 to 8 pints — a bright, tart side for BBQ or any summertime meal.
