Pickled Watermelon Rinds

Total Time:
8 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • One 4-pound watermelon
  • 1 1/4 cups apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon whole allspice berries
  • 1 tablespoon kosher salt
  • 4 whole black peppercorns
  • 2 whole Sichuan peppercorns
  • 1 cinnamon stick
  • One 1-inch piece fresh ginger, thinly sliced
Directions
  • Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind. (Reserve the flesh for another purpose.) Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces.

  • Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan. Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes. Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged. Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes. Remove from the heat and cool completely.

  • Transfer to airtight containers and cover. Refrigerate at least overnight before serving. The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks.


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    Recipe courtesy of Ina Garten