Recipe type: Appetizer
Author: Jillian
- 3 cups watermelon rind(green outer skin peeled off, with 1/2 inch of pink flesh attached)
- 1 cup rice wine vinegar
- 1/4 cup apple cider vinegar( I used Bragg)
- 1/2 cup water
- 1 cup sugar(I used organic raw cane sugar)
- 3 3/4 tsp kosher salt
- 1 star anise
- 2 Tbsp ginger peeled and roughly chopped
- 1 large mint leaf, or 1 large basil leaf, sliced into thin strips(chiffonade)
- Cut about five 1 inch watermelon slices
- Slice flesh off leaving about 1/2 to 3/4 inch flesh on rind.
- Cube remaining flesh for snacking or a fruit salad.
- Using a vegetable peeler, remove the bright green watermelon skin from the rind, being careful not to squish the juice out of the remaining 1/2 inch flesh still left on the rind
- Cut peeled strips into 1 inch pieces,until you get 4 cups worth
- Combine vinegars, water, sugar, salt, star anise, and ginger in a medium saucepan
- Boil ingredients for 5 minutes, stirring to dissolve the sugar and salt.
- Add watermelon rind after the 5 minute boil
- Bring watermelon rind mix to a boil, and boil for 1 minute, stirring frequently
- Remove pan from heat and cool for 1 hour
- Transfer watermelon rind to a large mouth appropriate sized mason jar
- Add as much vinegar mixture as will fit
- Refrigerate overnight and then enjoy garnished with freshly sliced/chiffonade mint or basil
- These will last up to a week in the refrigerator, but I doubt they won't get eaten before then
Recipe by Food Filled Life at http://foodfilledlife.com/2012/07/28/pickled-watermelon-rind/