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.
- 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
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.