Pickled Watermelon Rind

by Gia (follow)
Fruit (215)      Preserves (19)      Watermelon (11)      Pickles (5)     
Pickled watermelon is a great way to use the rind of the watermelon which we usually throw away.

Preparation Time: 20 minutes
Cooking Time: 1 minute plus setting time
Makes: 12 servings

1/2 medium watermelon
1 cup apple cider or white vinegar
1/2 cup water
1 cup sugar
1 tbsp plus 3/4 teaspoon kosher salt
1 tbsp allspice berries
1 thumb sized knob of fresh ginger, peeled


Cut the watermelon rind into 1-inch-thick slices.

Carefully slice the skin off each slice, and cut the slices into 1-inch chunks.

Combine the vinegar, water, sugar, salt, allspice, and ginger in a saucepan and bring to a boil, stirring to dissolve the sugar.
Add the watermelon rind and boil for 1 minute, then carefully transfer to a quart container.
Cool and then refrigerate.

These pickles are ready to eat in a couple of hours and will keep for about a week and a half. After that they start to lose flavor and get too soft.

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