BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

Pickled Watermelon Rind

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Ingredients:

  • 1 watermelon

  • 2 quarts water
  • 1/3 cup sea salt
  • 4 cups sugar
  • 2 cups white vinegar
  • 1 lemon, sliced
  • 3 cinnamon sticks
  • 1 Tablespoon whole allspice berries
  • 1 Tablespoon whole cloves

Method:

Cut the watermelon into large sections; peel away the green outer skin and discard. Separate the rind from the fruit and save the fruit for another use.
Place the rind in a large bowl. Stir the water and salt together and pour over the rind. Place in refrigerator overnight. Drain and rinse the rind with cold water. Place drained rind in a large sauce pot with fresh water to cover and simmer until tender, approximately 15 minutes.
In another large pot, combine sugar and vinegar. Tie remaining ingredients in a cheesecloth sachet and add to the vinegar pot;add the rind and bring to simmer for approximately 35 minutes or until rind is transparent. Remove to shallow pan for cooling. Serve or keep covered in the refrigerator until needed. Will keep several days.






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