Created by Chef Dave Woolley for our friends at The National Watermelon Promotion Board, these watermelon rind pickles leave the slightest bit of red flesh for a beautiful color and taste experience!
Ingredients
4 cupswater
1 tablespooncoarse salt
2 cupswatermelon rind, peeled (leave a thin layer of pink), cut into 1 x 1/2 x 2-inch pieces.
3/4 cupsgranulated sugar
1all spice berry
4peppercorns
4whole cloves
1/2 teaspoonpickling spice
1 long slicefresh ginger root
1/4 teaspooncelery seeds
Preparation
1
In large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Transfer rinds to a large metal bowl.
2
In saucepan, combine remaining ingredients. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced.
3
Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate one day.
4
Transfer to glass jar and keep sealed in refrigerator for up to 2 weeks.
5
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
Comments