Pickled Watermelon Rinds
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 90
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 20
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 217
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
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.