Pickled Watermelon Rind
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Servings: 1 lb
Calories: 941kcal
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.
Nutrition
Calories: 941kcal | Carbohydrates: 229g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9376mg | Potassium: 1386mg | Fiber: 6g | Sugar: 207g | Vitamin A: 5782IU | Vitamin C: 77mg | Calcium: 138mg | Iron: 4mg