Watermelon Rind Pickles
(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.)
2 Tbspcoarse salt
5 cpeeled watermelon rind, cut in 1/2" x 2" pieces (*leave a thin layer of pink)
1 1/2 cgranulated sugar
1 ccider vinegar
1 tspcolored peppercorns
1/2 tsppickling spice
2long slices fresh ginger root
How to Make Watermelon Rind Pickles
- 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.
- 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.