Pickled Watermelon and Watermelon Rind
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 63
- Dietary Fiber
- 1
- Sugar
- 60
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 847
- Total: 10 hr 30 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
2 cups red wine vinegar
1 cup granulated sugar
2 tablespoons kosher salt
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
3 cups 1-inch watermelon cubes
2 cups small pieces peeled watermelon rind
Directions
Special equipment:
a quart-size jar and a pint-size jar- 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.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- 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.