Pickled Watermelon Rinds

Instructions

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1. 1 Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.
2. 2 Place the watermelon on a flat surface and cut in half lengthwise, then cut in half crosswise. Then slice each quarter into 1/2-inch-wide strips and cut the pink watermelon flesh from the rind, leaving a thin 1/4-inch layer of pink watermelon flesh for color. Save the watermelon flesh for eating or other recipes; you won’t be using it for this recipe.
3. 3 Using any vegetable peeler you have on hand, remove the exterior green portion of the watermelon rind so the remaining rind is mostly white, with a little bit of pink flesh on one side.
4. 4 Firmly pack the watermelon rinds into the jars, leaving about 1/2-inch of space at the top.
5. 5 In a large saucepan over medium-high heat add the apple cider vinegar, water, vanilla, salt, sugar, pickling spice, allspice, and peppercorns. Bring to a boil, stirring often, until the sugar dissolves, about 3 minutes.
6. 6 If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the watermelon rinds are covered.
7. 7 Screw on the lids, then let the jars cool to room temperature (about 1 hour). Place them in the refrigerator. Wait at least 24 hours before eating the watermelon rinds in order to let the flavors develop.
8. 8 Since these pickled watermelon rinds aren't traditionally canned, they can be made and stored in any glass container with a tight-fitting lid.
9. 9 Refrigerate these pickled watermelon rinds for 1 month unopened, or 2 to 3 weeks after you’ve opened them. Did you love the recipe? Give us some stars and leave a comment below!