Pickled Watermelon Rind
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Ingredients
- 2 lbs watermelon* use the rind from a roughly 5-pound watermelon
- 1 cup apple cider vinegar
- 1 cup water
- 3/4 cup sugar
- 1/4 cup ginger chopped, candied, or crystalized ginger
- 4 tsp kosher salt
- 1 tsp red pepper flakes
- 1 tsp allspice berries
- 1 star anise pod
Instructions
- Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.
- Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.
- 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 1 1/2 hours.
- Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Notes
This recipe is from https://altonbrown.com/recipes/watermelon-rind-pickles/. Note: nutrition facts may vary as "watermelon rind" is not in the database of edible foods (we think that needs to change) and the sugar content will be lower than projected after fermentation.
Nutrition
Calories: 941kcalCarbohydrates: 229gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9376mgPotassium: 1386mgFiber: 6gSugar: 207gVitamin A: 5782IUVitamin C: 77mgCalcium: 138mgIron: 4mg
