Alex Guarnaschelli makes her Pickled Watermelon and Pickled Watermelon Rind, as seen on The Kitchen, Season 31.
Recipe courtesy of Alex Guarnaschelli

Pickled Watermelon and Watermelon Rind

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  • Level: Easy
  • Total: 10 hr 30 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 3 cups
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.



Special equipment:
a quart-size jar and a pint-size jar
  1. In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
  2. Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
  3. Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.