“The local deli in my town used to sell this by the pound. When I worked as a nurse’s aide…”
This recipe transforms the often-discarded watermelon rind into a tangy and flavorful pickled treat. It’s a delightful way to reduce food waste and enjoy a unique condiment or snack.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Seedless Watermelon (small, about 4 lb) | 1 |
| Kosher Salt | 2 tablespoons |
| White Vinegar | 1 cup |
| Granulated Sugar | 1 cup |
| Garlic Cloves (medium, minced) | 1 |
| Pickling Spice | 1 tablespoon + 2 teaspoons |
- Prepare the Rind: Use a vegetable peeler to remove the green peel from the watermelon. Discard the peel. Cut the watermelon into quarters, then slice each quarter into 1/2-inch slices. Remove the pink watermelon flesh, leaving a 1/4-inch layer of pink on the rind. Reserve the pink flesh for another use. Cut the rind strips into 3 to 4-inch pieces.
- Salt and Boil: In a large pot, combine the watermelon rind and kosher salt. Add water until it covers the rind by 1 inch. Bring to a boil over medium-high heat, and boil until the rind is tender (about 3 minutes). Drain the rind and let it cool for 5 minutes.
- Jar the Rind: Divide the cooled rind evenly among sterilized glass jars.
- Prepare the Pickling Liquid: In a separate saucepan, combine the white vinegar, granulated sugar, minced garlic, pickling spice, and 1 cup of water. Bring the mixture to a boil and continue boiling until the sugar is completely dissolved (about 3 minutes).
- Pickle the Rind: Pour the hot pickling liquid over the rind in the jars, ensuring the rind is fully submerged. Let the jars sit at room temperature for 1 hour. Then, transfer the jars to the refrigerator to marinate for at least 24 hours.
- Storage: The pickled watermelon rind can be stored in the refrigerator for up to 2 weeks.
