WATERMELON RIND PICKLES

WATERMELON RIND PICKLES

Pickling is the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!

INGREDIENTS

CUT:

5 lb. watermelon

4 qt. water

3 Tbsp. kosher salt

BOIL:

2 cups water

2 cups sugar

1 ½ cups distilled white vinegar

1 Tbsp. pickling spice, tied in a sachet

1 tsp. kosher salt

1 cinnamon stick (3-inch)

1 knob ginger, thinly sliced (1-inch)

INSTRUCTIONS

Cut watermelon rind from flesh, leaving about 1/8-inch flesh intact. Cut rind into 1/2×31/2-inch spears. Peel tough green layer from spears. Bring 4 qt. water and 3 Tbsp. salt to a boil in a large pot. Add spears and cook until fork-tender, about 15 minutes; drain.

Boil 2 cups water, sugar, vinegar, pickling spice, 1 tsp. salt, cinnamon, and ginger in a pot, 5 minutes. Add spears, return to a boil, then remove from heat. To keep spears submerged in pickling liquid, weigh down, if necessary. Let spears come to room temperature, about 2 hours.

Transfer spears and brine to a glass bowl; cover, chill, and let spears pickle at least 12 hours.