Pickled Watermelon Rinds

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
30 min

Yield:
1 quart
Level:
Easy

Ingredients
  • 1/4 cup kosher salt
  • 4 cups peeled and cubed watermelon rinds
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 cinnamon stick
  • One 1/2-inch piece ginger, peeled and sliced
Directions
  • Combine 6 cups of water with the salt in a pot and bring to a boil. Add the watermelon rinds and boil until slightly tender, about 10 minutes. Drain and set the rinds aside.

  • Combine the sugar, vinegar, mustard seeds, peppercorns, red pepper flakes, bay leaf, cinnamon and ginger with 1 cup water in a small pot. Bring to a gentle simmer, add the rinds and cook for 10 minutes. Let cool, then transfer to a pickling jar or a releasable glass container. Store in the refrigerator.


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    This recipe is featured in:

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