Watermelon Rind Pickles

Chef Dave Woolley
  • 4 cups

Created by Chef Dave Woolley, we love these watermelon rind pickles that leave the slightest bit of red flesh for a beautiful color and taste experience! 

Ingredients

    • 4 cups
      water
    • 1 tablespoon
      coarse salt
    • 2 cups
      peeled watermelon rind, leave a thin layer of pink, cut into 1 x 1/2 x 2 inch pieces
    • 3/4 cups
      granulated sugar
    • 1
      all spice berry
    • 1/2 cup
      cider vinegar
    • 4
      peppercorns
    • 4
      whole cloves
    • 1/2 teaspoon
      pickling spice
    • 1
      long slice of fresh gingeroot
    • 1/4 teaspoon
      celery seeds

Instructions

    1. 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.
    2. In saucepan, combine remaining ingredients. 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.
Notes

Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.