Watermelon Rind Pickles

S I Recipe

By S I SyiLuvsPastries

I found this recipe last night while going through one of my aunt's old recipe books. I have a couple of watermelons in the fridge right now, and I love pickles, so I'm going to give this a try this weekend. I'll post a picture when they're done.

(Syi's "Disclaimer": I've heard of these before from some of my older southern relatives and they say that they're good. It's a unique recipe and I figured it wouldn't hurt to share it, but I apologize in advance as again...I haven't tried them just yet.)


Recipe Rating:
 2 Ratings
Serves:
Makes about 4 cups.

Ingredients

8 c
water
2 Tbsp
coarse salt
5 c
peeled watermelon rind, cut in 1/2" x 2" pieces (*leave a thin layer of pink)
1 1/2 c
granulated sugar
1 c
cider vinegar
1 tsp
colored peppercorns
8
whole cloves
1/2 tsp
pickling spice
2
long slices fresh ginger root
Janet Tharpe

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Directions Step-By-Step

1
In a large pot, bring water and salt to a boil over medium high heat. Add the watermelon rind and boil until tender, about 5 minutes or so. Strain & place the rinds in a large stainless steel bowl.
2
In a small saucepan, combine the sugar, cider vinegar, peppercorns, cloves, pickling spice and ginger root; stir to blend. Bring to a boil over medium high heat, stirring until the sugar dissolves. Once the mixture comes to a boil, lower the heat and simmer for 15 minutes, until it's slightly reduced. Pour over watermelon rinds in bowl. Place a plate over the top to keep the rinds submerged in the liquid. Cover and refrigerate for one day. Transfer to a glass jar and store the sealed jar in the refrigerator. These will keep for up to 2 weeks.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #pickles, #watermelon, #rind