Watermelon rind, pickled with sugar and spices such as cloves and cinnamon, is a traditional condiment in the South. Most recipes call for the rind of a large watermelon. If the entire fruit won't be eaten at one sitting, cut the rind from each piece before it's served. Rinse, wrap tightly with plastic wrap, and refrigerate for up to one week. (Freezing is not recommended.) If you serve the watermelon with the rind intact, do not leave it in the sun; doing so accelerates bacteria growth and shortens shelf life. Follow standard pickling procedures, and keep the pickled rind for up to a year in a cool, dark place.
See Our Watermelon Recipes
Comments