Pickled Watermelon Rind
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Recipe type: Appetizer
Author: Jillian
Ingredients
  • 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)
Instructions
  1. Cut about five 1 inch watermelon slices
  2. Slice flesh off leaving about 1/2 to 3/4 inch flesh on rind.
  3. Cube remaining flesh for snacking or a fruit salad.
  4. 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
  5. Cut peeled strips into 1 inch pieces,until you get 4 cups worth
  6. Combine vinegars, water, sugar, salt, star anise, and ginger in a medium saucepan
  7. Boil ingredients for 5 minutes, stirring to dissolve the sugar and salt.
  8. Add watermelon rind after the 5 minute boil
  9. Bring watermelon rind mix to a boil, and boil for 1 minute, stirring frequently
  10. Remove pan from heat and cool for 1 hour
  11. Transfer watermelon rind to a large mouth appropriate sized mason jar
  12. Add as much vinegar mixture as will fit
  13. Refrigerate overnight and then enjoy garnished with freshly sliced/chiffonade mint or basil
  14. 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/