Pickled Watermelon Rind
Don't throw away that watermelon rind!
Stop throwing away your watermelon rind. All you need to do is skin the thin white peel, and the rest is edible with a touch of work. This recipe is a basic template, but you can play with it as you see fit. Have fun!
Ingredients
5 cups (947ml) cider vinegar
1 cup honey
1/4 cup brown sugar
1.5 tablespoon salt
3 cloves
2 allspice berries
1 cinnamon stick
1 lemon zested
1 spring fresh thyme
5 slices jalapeno
2.5 pounds trimmed watermelon rind, cut into 1-2 inch chunksÂ
Instructions
Place all the ingredients in a sauce pot and simmer for 30 minutes over low heat. Cool in the brine.Â
My late father-in-law used to take the watermelon rind and salt it like you would with cucumbers before making a salad. Then he would drain off the water that came out, add a dash of soy sauce, sugar to taste, and some toasted sesame oil. It made a very tasty and crunchy pickle to eat alongside congee.
What a great idea – thank you!!