Watermelon Rind Pickles Recipe

Combine remaining ingredients and boil together 5. Refrigerate for several hours or overnight. Drain rind wash in fresh water and drain.

Camila Farah

In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns. Place rind in a large nonreactive bowl. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3 4 by 1 inch cubes. Stir in water and salt. Pare watermelon rind and remove all pink portions.

In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. Add rind pieces and boil until tender about 5 minutes. 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. Bring to a boil and hold for 1 minute then carefully add the watermelon.

Remove the spice bag and set aside. Cut watermelon rind into 1 inch cubes. Add watermelon rind to the pot. Strain reserving liquid and transfer rinds to a large glass or plastic bowl. So if you are expecting this recipe for old fashioned watermelon rind pickles is ideal to have on hand to enjoy once in a while.

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Bring to a boil reduce heat to medium low and simmer until the rind is transparent about 5 10 minutes. In large pot bring water and salt to boil over medium high heat. Rinse and drain well. Bring to a boil reduce heat to medium low and simmer until the rind is transparent about 5 10 minutes. Remove the spice bag and set aside.

Rinse and drain well. In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns.