Watermelon Rind Pickles
According to Elton Brown of the Food Network, “This recipe for watermelon rind pickles is the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool”. Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens.
- Rind from a watermelon 5 pound watermelon, approximately 2 pounds
- 1 cup apple cider vinegar
- 1 cup water
- 3/4 cup sugar
- 2 ounces candied or crystalized ginger chunks (1/4 cup)
- 4 teaspoons kosher salt
- 1 teaspoon red pepper flake
- 1 teaspoon allspice berries
- 1 star anise pod
1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
4. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
5. Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Recipe courtesy of Alton Brown Food Network