Sunday, June 24, 2012

Pickled Watermelon Rind

Small seedless watermelons were on sale this week so I bought one since the boys are here for the weekend. 

I thought I would try something new?  I hate to see anything go to waste and wanted to try pickling the rind to make that watermelon go even further.

Like jelly, you can pickle anything it seems to preserve it.  Try this recipe next time you have a watermelon.

1 cup watermelon rind (just the tough white part, finely and evenly diced)
1/2 cup white vinegar or apple vinegar
1/2 cup water
1 large piece of lemon rind (only the thin skin, no pith)
1 whole clove
¼ tsp. allspice
½ tsp. cinnamon
3 tablespoons sugar
1 teaspoon salt

Place diced watermelon rind in a 1 ½ cup jar. In a medium saucepan, bring the vinegar, water, lemon rind, sugar, spices and salt up to a boil. Pour the liquid over the rind and let it cool on the counter for about an hour before sealing jar and storing in the fridge for up to a month.

If you really like it and want to make more for the winter, triple the recipe and can by processing in a boiling water bath for 10 minutes.  The recipe reminds me of my pickled beets syrup.  

Variation:  Want a different flavor; add a 2 inch piece of fresh ginger or one hot chili.  Play with your seasonings.

Have a blessed Sunday.  Be happy and may God bless you and yours.  

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