Sweet and Spicy Watermelon Rind Pickles
Ingredients
- leftover Minnesota Grown watermelon rinds
8 cups
water
3 tbsp.
kosher salt
1 cup
sugar
¾ cup
apple cider vinegar
¼ tsp.
whole peppercorns
1 tsp.
whole cloves
1 tsp.
whole allspice
½ stick
cinnamon
1 pinch
crushed red pepper flakes
Directions
- Use a spoon to scrape any remaining pink flesh from watermelon rinds.
- Using a vegetable peeler, remove and discard the dark green peel from the melon rind.
- Cut peeled rind into 1" squares about ½-¾" thick; weigh out 1 ¼ lbs. peeled rind (about 5 cups).
- In a large pot, combine rinds with water and salt over medium-high heat. Bring to a boil; cook until tender (about 5 min.).
- Strain; set cooked rinds aside.
- In a medium saucepan, combine remaining ingredients; bring to a boil over medium-high heat, stirring until sugar dissolves.
- Add rinds to pan; remove from heat and cool to room temperature.
- Transfer rinds and brine to 2 pint-sized glass jars; cover and refrigerate for at least 1 day before serving. Store in the refrigerator, covered, for up to 2 weeks.
