Created by Chef Dave Woolley, we love these watermelon rind pickles that leave the slightest bit of red flesh for a beautiful color and taste experience!
Watermelon Rind Pickles
Servings: Makes about 4 cups (1L). Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
- 4 cups water
- 1 tablespoon coarse salt
- 2 cups peeled watermelon rind leave a thin layer of pink, cut into 1 x 1/2 x 2 inch pieces
- 3/4 cups granulated sugar
- 1 all spice berry
- 1/2 cup cider vinegar
- 4 peppercorns
- 4 whole cloves
- 1/2 teaspoon pickling spice
- 1 long slice of fresh gingeroot
- 1/4 teaspoon celery seeds
In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
In saucepan, combine 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 keep sealed in the refrigerator for up to 2 weeks.
Recipe and photo courtesy of Watermelon.org.
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