Watermelon Rind Pickles
Watermelon Rind Pickles
DESCRIPTION:
INGREDIENTS:
3 cups water
2 Tbs. plus 2 tsp. coarse salt
3 cups sugar
3 cups apple cider vinegar
1 whole clove
8 whole black peppercorns
2 bay leaves
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 cinnamon stick
3 cups fresh watermelon rinds
DIRECTIONS:
In a medium sauce pot, combine all ingredients except the watermelon rinds. Bring pickling liquid to a simmer. While the liquid is heating up, prepare the rinds by cutting off any pink fruit and removing the green skin using a vegetable peeler or pairing knife. Rinse rinds and cut into one-inch cubes or the shape of your choice. Once liquid reaches a boil, add the rinds and simmer for four minutes. Remove from heat, pour into a glass jar, cover loosely, and store in a cool place for one full day before eating. Pickles can be stored in the refrigerator, but should be eaten within a week.