Spicy Pickled Watermelon Rind
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 32.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.3 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
View full nutritional breakdown of Spicy Pickled Watermelon Rind calories by ingredient
Introduction
Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!
Number of Servings: 32
Ingredients
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1 watermelon, skin and rind removed separately (rind only should weigh approx. 2 pounds or 14 cups)
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
2 tablespoons minced ginger
3 Serrano peppers, diced
3 cloves garlic, diced
1/2 teaspoon kosher or sea salt
1 teaspoon black peppercorns
Tips
Try serving it over grilled pork and shrimp or as an appetizer with creamy goat cheese.
Directions
First, remove the rind.
Tip: Let your watermelon come to room temperature before you peel the skin off the rind. We're removing the green skin, leaving only the white rind underneath.
1. Cut off the bottom and top of the watermelon to create a flat surface to work with.
2. Use a large "Y" peeler to remove the skin. (If you don't have one use a shorter 8 inch knife. Take your time and be careful!)
3. Once the green outer skin is removed, remove the rind trying not to take any of the watermelon flesh.
4. Slice the removed rind into 1/3 inch strips or cubes.
--
To pickle the rind:
Place all the ingredients in a non-reactive saucepan. Bring to a boil and reduce to a simmer. Cook for 1 hour, stirring occasionally.
Pour the rind and pickling brine into clean, dry canning jars. While still warm, place the lids on the jars to seal. Allow to cool at room temperature. Once cooled, refrigerate for 24 hours before eating.
Will keep refrigerated for up to 4 weeks.
Serving Size: Makes 4 cups. 2 tablespoons per serving.
Tip: Let your watermelon come to room temperature before you peel the skin off the rind. We're removing the green skin, leaving only the white rind underneath.
1. Cut off the bottom and top of the watermelon to create a flat surface to work with.
2. Use a large "Y" peeler to remove the skin. (If you don't have one use a shorter 8 inch knife. Take your time and be careful!)
3. Once the green outer skin is removed, remove the rind trying not to take any of the watermelon flesh.
4. Slice the removed rind into 1/3 inch strips or cubes.
--
To pickle the rind:
Place all the ingredients in a non-reactive saucepan. Bring to a boil and reduce to a simmer. Cook for 1 hour, stirring occasionally.
Pour the rind and pickling brine into clean, dry canning jars. While still warm, place the lids on the jars to seal. Allow to cool at room temperature. Once cooled, refrigerate for 24 hours before eating.
Will keep refrigerated for up to 4 weeks.
Serving Size: Makes 4 cups. 2 tablespoons per serving.
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