1 tablespoon black peppercorns. Bring to a boil and hold for 1 minute then carefully add the watermelon. Place into a large saucepan or dutch oven along with the vinegar and sugar. Make sure to look for smaller ripe watermelons to ensure a tender rind and cook the rind in well salted water to help soften it. 1 gallon filtered water.
Refrigerate for several hours or overnight. Cut watermelon rind into 1 inch cubes. Add the apple cider vinegar water sugar ginger salt and spices to a 2 quart saucepan set over medium high heat. Soak rind overnight in brine made by dissolving 1 4 cup salt in each quart of water make enough brine to cover. The sweetness of the watermelon is still evident even after the pickling process but the added tartness of the vinegars balances it quite nicely.
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In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. Recipe courtesy alton brown 2014 rind from a watermelon 5 pound watermelon approximately 2 pounds 1 cup apple cider vinegar 1 cup water 3 4 cup sugar 2 ounces candied or crystalized ginger chunks 1 4 cup 4 teaspoons kosher salt 1 teaspoon red pepper flake 1 teaspoon allspice berries 1 star anise pod. Place rind in a large nonreactive bowl. Rinse and drain well. In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns.
In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns. In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. Rind from a watermelon 5 pound watermelon approximately 2 pounds 1 cup apple cider vinegar 1 cup water 3 4 cup sugar 2 ounces candied or crystalized ginger chunks 1 4 cup 4 teaspoons kosher salt 1 teaspoon red pepper flake 1 teaspoon allspice berries 1 star anise pod. Refrigerate for several hours or overnight. Stir in water and salt.
Rinse and drain well. 1 tablespoon black peppercorns.
