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Pickled Watermelon Rind

Serve this classic Southern favorite as an accompaniment to cheese and crackers, or enjoy it alongside a sandwich or hamburger.

  • prep: 10 mins
    total time: 3 hours 30 mins
  • servings: 8

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Ingredients

  • 1 pound watermelon rind (from a 3-pound piece watermelon)
  • 3 tablespoons plus 1 teaspoon coarse salt
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups sugar
  • 2 tablespoons pickling spice

Directions

  1. Step 1

    Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.

  2. Step 2

    In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).

  3. Step 3

    In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.

Source
Everyday Food, July/August 2007

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Reviews (1)

  • Dominique Verguet 20 Jun, 2013

    bonjour , c'est vraiment une bonne idée! Peut on s'en servir avec des grillades ? merci