Pickled Watermelon Rinds
Don’t throw away or compost your watermelon rinds! Instead, scoop them out of the outer shell then pickle them to use throughout the year for a Summer’s refreshment.
You may follow the same recipe for other melon rinds, such as cantaloupe, or for squashes such as pumpkin in Autumn & Winter . . .
4 lbs. (2 kg) sliced peeled watermelon rind, cut into 2 x 1-inch pieces
2 cups (0.5 L) water
¼ cup (32 g) pink salt
2 cups (256 g) coconut sugar
2 cups (0.5 L) raw & organic apple cider vinegar
3 cinnamon sticks (3 inches), divided
1 teaspoon whole cloves
1 teaspoon whole peppercorns
1 lemon, thinly sliced
Cut the watermelon rind off the peel. Compost the peel and place the cut rinds in a large non-reactive bowl, such as glass or ceramic. Cover with the water and salt and refrigerate overnight.
In the morning, drain the rinds and wash with filtered water. Set aside.
In a dutch oven or cast iron pot, combine the rest of the ingredients and bring to a boil. Add the rinds and return to a boil again then reduce the heat to a simmer. Let it simmer uncovered for about 30 minutes or until the rinds are tender and the rind looks lighter.
With care and caution, place the rinds a few at a time into sterilised jars. You can learn how to clean them here.
Cover the rinds with the syrup and carefully seal.
Recipe adapted from Taste of Home Recipes Across America