Watermelon Rind Pickles

Watermelon Rind Pickles

Cut watermelon rind from flesh, leaving about 1/8-inch flesh intact. Cut rind into 1/2×31/2-inch spears. Peel tough green layer from spears. Bring 4 qt. water and 3 Tbsp. salt to a boil in a large pot. Add spears and cook until fork-tender, about 15 minutes; drain.

Boil 2 cups water, sugar, vinegar, pickling spice, 1 tsp. salt, cinnamon, and ginger in a pot, 5 minutes. Add spears, return to a boil, then remove from heat. To keep spears submerged in pickling liquid, weigh down, if necessary. Let spears come to room temperature, about 2 hours.

Transfer spears and brine to a glass bowl; cover, chill, and let spears pickle at least 12 hours.

Published at Thu, 02 Aug 2018 00:00:00 +0000

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