Pickled Watermelon Rind
Pickled watermelon rind is an old-fashioned southern way of using the watermelon rind. These reminds me of my grandmother, who always had a jar in her refrigerator.
Ingredients
- 1½ cups apple cider vinegar
- 1½ cups water
- 1/3 cup turbinado sugar
- 1 small jalapeno cut in half lengthwise and deseeded
- 1 tablespoon grated raw ginger
- 1 tablespoon kosher salt
- 1 tablespoon whole coriander seed
- 1 teaspoon whole black peppercorns
- ½ small seedless watermelon cut into ½" thick slices
Instructions
- Prep rinds: Slice or peel the outer green skin from the rind and discard. Cut watermelon flesh from the rind leaving a little rim of light pink. Chop into 1-inch pieces.
- Make the brine: In a medium saucepan, bring to a boil vinegar, water, sugar, jalapeno, ginger, salt, coriander, and peppercorns.
- Pickle rinds: Add rinds to the brine. Remove from heat and cool completely. Transfer to peels to glass jars and add enough brine to cover. Refrigerate for at least 2 hours and up to 2 weeks.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
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