Pickled Watermelon Rinds
Grilling fruits and vegetables caramelizes them to take their flavors to the next level. The result: a simple side dish that works well for grilled meats or seafood.
Recipe - Downers Grove, IL
Pickled Watermelon Rinds
Prep Time6 Minutes
0Cook Time2 Minutes
Ingredients
1 small watermelon
1 (3 inch) cinnamon stick
¼ tsp. whole cloves
¼ tsp. whole black peppercorns
½ cup apple cider vinegar
½ cup water
1 tsp. coarse sea salt
⅓ cup cane sugar
Directions
- Scoop out watermelon flesh, leaving about ¼ inch of red. (Eat the fruit or save for a salad.) Cut off tough, outer skin, then cut rind into 1-inch cubes. Pack rind into a pint jar.
- Add cinnamon stick, cloves, and peppercorns to jar.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to boiling, stirring until ingredients are fully dissolved. Remove brine from heat and carefully add to jar.
- Let jar cool, uncovered, for 1 hour. Cover and refrigerate for 8 to 24 hours before serving. Store up to one month.
6 minutes
Prep Time
2 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Seedless Watermelon - 1 Each
$9.99
Fresh Thyme Cinnamon Sticks - 1.5 Ounce
$2.99$1.99/oz
Fresh Thyme Whole Cloves - 1 Ounce
$2.99$2.99/oz
Mccormick Whole Black Peppercorns - 3.5 Ounce
$9.99$2.85/oz
Fresh Thyme Organic Apple Cider Vinegar - 16 Fluid ounce
$3.49$0.22/fl oz
Not Available
Fresh Thyme Coarse Sea Salt - 24.7 Ounce
$2.49$0.10/oz
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Directions
- Scoop out watermelon flesh, leaving about ¼ inch of red. (Eat the fruit or save for a salad.) Cut off tough, outer skin, then cut rind into 1-inch cubes. Pack rind into a pint jar.
- Add cinnamon stick, cloves, and peppercorns to jar.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to boiling, stirring until ingredients are fully dissolved. Remove brine from heat and carefully add to jar.
- Let jar cool, uncovered, for 1 hour. Cover and refrigerate for 8 to 24 hours before serving. Store up to one month.