Quick Pickled Watermelon Rind with Baking Spice
Slightly sweet and nicely savory watermelon rind
Ingredients
- 2 cups watermelon rind
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon black peppercorns
- 1 cinnamon stick
- 1 teaspoon whole cloves
Instructions
- To get 2 cups of watermelon rind, you need 1/4 of a small watermelon.
- Cut out the watermelon flesh, and save for another use.
- Using a paring knife, remove all of the green skin from the watermelon rind.
- Cut the rind into small, bite-size pieces, about 1/2-inch cubes.
- In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, cinnamon stick, and cloves.
- Bring to a boil over high heat.
- Once it begins boiling, stir occasionally until the sugar and salt are dissolved.
- Add watermelon rind cubes, and lower to a simmer.
- Cook, stirring occasionally, until watermelon cubes are fork tender, about 8 minutes.
- Transfer rind to either 1 pint jar or 2 half-pint jar.
- Top with brining liquid.
- Allow to cool for an hour before sealing with lids.
- Refrigerate for at least 24 hours before serving.