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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pickled Watermelon and Watermelon Rind Recipe

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This recipe for Pickled Watermelon and Watermelon Rind is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups red wine vinegar
1 cup granulated sugar
2 tablespoons kosher salt
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
3 cups 1-inch watermelon cubes
2 cups small pieces peeled watermelon rind
Directions:
Directions:
In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.

Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.

Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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