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

Prep Time6 Minutes

Cook 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

Servings

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.