Ingredients
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¼ large Watermelon
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2 tablespoons (18 g) Kosher Salt
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4 strips (2 inches, or 5 cm, each) Lime Zest
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1 piece (1 x 2 inches, or 2.5 x 5 cm) fresh Ginger
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¾ cup (175 ml) distilled White Vinegar
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¾ cup (175 ml) Water
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¾ cup (150 g) Sugar
Directions
Having spent quite a bit of time in the south, I was introduced to pickled watermelon rinds, a popular player at most picnics and potlucks. I remember thinking it was odd to use something my mother insisted would give me a bellyache, but here they are—crunchy, sweet, and tangy. And the only reason you might get a bellyache is that they’re so deliciously addictive, it’s hard to stop eating them.
Steps
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1
Done
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Cut the watermelon into 1-inch (2.5 cm) slices. Remove the flesh, leaving about ¼ inch (6 mm) attached to the rind, and reserve it for another use. Peel the rind with a vegetable peeler. Cut the rind into ½ x 1-inch (1 x 2.5 cm) pieces, and transfer them to a colander set in a bowl. Toss the rind with the salt, and refrigerate for 1 hour. |
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2
Done
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Pour off the liquid. Soak the watermelon rind in ice water with the lime zest and ginger for 10 minutes. Drain, shaking off the excess water. Transfer to 2 clean, pint-size (475 ml) jars. |
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3
Done
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In a large, nonreactive saucepan, combine the vinegar, water, and sugar. Bring to a boil. Pour the hot brine into the jars, seal, and let cool at room temperature. Refrigerate overnight. |
