Watermelon Rind Pickles

Watermelon Rind Pickles
Watermelon Rind Pickles
Yield: 2 (1-pint) jars
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  1. 1 cup sugar
  2. 1 cup water
  3. 1 cup Champagne vinegar
  4. 1 lemon, sliced
  5. 2 teaspoons yellow mustard seeds
  6. 1 1⁄2 teaspoons crushed red pepper
  7. 1 1⁄2 teaspoons kosher salt
  8. 1 teaspoon black peppercorns
  9. 2 whole star anise
  10. 1 stick cinnamon
  11. 4 cups cubed peeled watermelon rind
  1. In a medium saucepan, bring sugar, 1 cup water, vinegar, lemon, mustard seeds, red pepper, salt, peppercorns, star anise, and cinnamon to a boil over medium-high heat. Reduce heat to medium-low. Add watermelon rind; simmer until tender, approximately 10 minutes. Remove from heat; let cool in pan 5 minutes. Remove lemon and cinnamon, and discard.
  2. Divide watermelon rind evenly between jars; add vinegar mixture to cover. Seal jars, and let cool to room temperature. Refrigerate 3 hours or up to 1 month.
  1. Kitchen Tip: Don’t have Champagne vinegar? Substitute white wine vinegar.
Taste of the South https://www.tasteofthesouthmagazine.com/


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