Watermelon Rind Pickles

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Watermelon Rind Pickles
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  
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.