Pickled Watermelon Rind

Photo: John Kernick

 

 

This recipe goes with Southwest Watermelon Salad

Yield: Makes 1 qt.
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 35 Minutes


Ingredients

  • 1/2 small watermelon (about 5 lb.)
  • 3 tablespoons salt
  • 3/4 cup sugar
  • 3/4 cup vinegar
  • 2 star anise

Preparation

  1. 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. 2. Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours. Drain; rinse well.
  3. 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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