Pickled Watermelon Rind

Use the rind to prepare this versatile condiment to serve with Chilled Seared Shrimp with Watermelon Pickle, grilled chicken, smoked pork, or ham and biscuits. A six-pound watermelon yields about two pounds of rind. Keep rind fully submerged in pickling liquid for best results, and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. Refrigerate for up to two weeks.

This recipe goes with Chilled Seared Shrimp with Watermelon Pickle, Watermelon Salad with Parmigiano-Reggiano

Yield: 10 servings (serving size: about 1/4 cup)

Ingredients

• 1  (6-pound) watermelon
• 6  cups  water
• 2  tablespoons  salt, divided
• 1  teaspoon  pickling spice
• 3  (1/4-inch) slices fresh ginger
• 2  whole cloves
• 2  whole allspice
• 1  (3-inch) cinnamon stick
• 1 1/4  cups  sugar
• 1  cup  white vinegar

Preparation

Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.

Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.

Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.

Nutritional Information

Calories:

35 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

1.1g

Carbohydrate:

7.9g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

175mg

Calcium:

26mg