Now I have enough for Christmas. Second and triple batch is complete
Pickled Watermelon Rind
This recipe goes with Southwest Watermelon Salad
Yield: Makes 1 qt.
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Total: 1 Hour, 35 Minutes
- 1/2 small watermelon (about 5 lb.)
- 3 tablespoons salt
- 3/4 cup sugar
- 3/4 cup vinegar
- 2 star anise
- 1. Remove rind from watermelon, leaving a small amount of red flesh attached to rind. Reserve watermelon flesh for another use. Peel rind, and cut into 1-inch cubes (about 5 cups cubed). Place in a large bowl.
- 2. Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours. Drain; rinse well.
- 3. Combine rind, sugar, next 2 ingredients, and 3/4 cup water in a large Dutch oven. Bring to a boil; remove from heat. Cool completely (about 1 hour), stirring occasionally. Cover and chill 24 hours before serving. Store in refrigerator up to 1 week.
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