Recipe courtesy of Pablo Munoz
Pickled Watermelon Rinds
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 48
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 71 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 0 grams
- Protein
- 1 grams
- Sugar
- 8 grams
- Total: 8 hr 30 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 15 min
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.