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Pickled Watermelon Rinds

Pickled Watermelon Rind
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Get Ready for a Tangy and Sweet Delight: Homemade Watermelon Rind Pickles!

Ingredients

Units Scale
  • Watermelon

Brine:

  • 1 cup of Water
  • 1 1/4 cups of White Vinegar
  • 1/4 Apple Cider Vinegar
  • 2 cups of white sugar
  • 1 tsp. whole black peppercorns
  • 1/2 Tsp. Red Pepper Flakes
  • 3 Tbsp. Kosher salt
  • 1 Tsp Old Pickling Spice
  • 2 tsp. coriander seeds

Instructions

  1. Mix and bring to a boil and simmer for one minute. Only use 1 cup of water at the top of the recipe because this one cup of ice will melt down to ½  water and help cool the brine to warm.
  2. Remove from the heat and let cool for a couple of minutes, then add 1 cup of ice cubes and stir until they are gone.
  3. Cut the end caps off a small watermelon then stand it up on end.
  4. Cut slices straight down about 2 inches wide.  Remove the red watermelon from each slice leaving a ⅛  inch of red on the rind.
  5. Take a potato peeler and cut off all the outer green skin.
  6. Cut the strips into ½  inch cubes and put them in a sterilized quart or pint jars leaving a good inch head space at the top.
  7. Pour the still very warm (not hot) brine over the cubed rind and twist the lids on pretty snug.
  8. Now turn the jars upside down and store them in the refrigerator for 1 to 4 days.
  9. Keep them in the refrigerator; they should last 3 or 4 weeks.

Find it online: https://www.shotgunred.com/pickled-watermelon-rind/