Pickled Watermelon Rind
These pickled watermelon rinds will have you saving the rind on every melon you cut from here on out. They have the perfect balance of sweet and acidic note, and pairs well with charcuterie, nuts, other fruits and makes for a great snack!
- 1 pound of watermelon rinds
- 1 ½ cups of water
- ¾ cup of champagne vinegar
- ¾ cup of sugar
- 3 tablespoons of salt
- 3 whole cloves
- The zest & juice of 1 lemon
- Add the water, vinegar, salt, and sugar to a small sauce pot and heat on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a weak simmer.
- In the meantime, cut the watermelon rinds into strips that fit into the vessel you plan on pickling and storing the pickles inside of. After cutting, place them into that vessel, along with the cloves, lemon zest, and lemon juice.
- When the liquid starts to simmer, pour the brine over the rinds and mix lightly to ensure all the rinds are submerged.
- Put a lid on the container and store in the fridge overnight until fully chilled.
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