Move over traditional pickles, sweet pickled watermelon rinds are the new way to satisfy pregnancy cravings. Easily made using leftover watermelon rinds, they can be enjoyed as a condiment along side your favourite cheese or on top of a juicy grilled burger or just eaten as a tangy midnight snack.
- Makes about 4 cups (1 L). ServingsServings
- 8 cup water
- 2 tablespoon coarse salt
- 5 cup peeled watermelon rind, cut into 1/2 X 2 inch pieces (leave a thin layer of pink)
- 1 1/2 cup granulated sugar
- 1 cup cider vinegar
- 1 teaspoon colored peppercorns
- 8 piece whole cloves
- 1/2 teaspoon pickling spice
- 2 piece long slices fresh gingeroot
In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
In saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling spice and gingerroot. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.