Watermelon Rind Pickles
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Watermelon Rind Pickles
Move over traditional pickles, sweet pickled watermelon rinds are the new way to satisfy pregnancy cravings. Easily made using leftover watermelon rinds, they can be enjoyed as a condiment along side your favourite cheese or on top of a juicy grilled burger or just eaten as a tangy midnight snack.
Times
- Ready Time : 0 min
Servings
Ingredients
- 8 cups water
- 2 tablespoons coarse salt
- 5 cups peeled watermelon rind, cut into 1/2 X 2 inch pieces (leave a thin layer of pink)
- 1 1/2 cups granulated sugar
- 1 cup cider vinegar
- 1 teaspoon colored peppercorns
- 8 piece whole cloves
- 1/2 teaspoon pickling spice
- 2 piece long slices fresh gingeroot
Directions
In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
In saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling spice and gingerroot. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Source:
Nutrients
Servings Per Recipe: Makes about 4 cups (1 L).
Amount Per Serving
- Calories: 60
- Sodium: 490mg
- Total Carbs: 16g
Tags
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Pareve , Brunch, Salads, Side Dish , Fourth of July, Lag BaOmer, New Year's Eve/Day, Passover Recipes, Super Bowl , American, Caribbean, English & Irish, Greek & Mediterranean, Hawaiian, Israeli & Middle Eastern, Jewish , Make Ahead , Budget, Gluten Free, Low Fat, Picnic, Vegan, Vegetarian , Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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