Pickles are probably one of my favorite foods. I love them. I've even been known to keep the jar once all the pickles are gone so that I can drink the juice. Some people may think that's gross, and that's fine. After all, it means more pickles for me!
When I heard about Watermelon Rind Pickles, I was skeptical. It just sounded unnatural, but....it's not. Back in the day it was common. Nothing went to waste, not even watermelon rinds.
These pickles are have a sweet spice to them due to the allspice, which compliments the watermelon quite nicely according to my taste testing guinea pigs here at home.
So, let's get to the recipe.
You will need:
watermelon rinds (I used half a watermelon worth)
2 tablespoons salt
1 cup apple cider vinegar
1 cup water
1 cup sugar
1/2 cup brown sugar
2 tablespoons pickling spice
1/2 tsp allspice
Peel the green skin off the rinds, and slice into 1" strips. Mine were apporoximately 3-4 inches long.
Boil rinds until they begin to look translucent and feel slightly tender. Drain and let cool.
Combine remaining ingredients in a medium saucepan and bring to a boil until sugars have dissolved.
Place cooled rinds into mason jars, and pour the pickling liquid over the rinds, just covering them with the liquid.
Enjoy your pickles after a few hours of refrigeration. Pickles should last up to 2 weeks in the refrigerator.
Tried it? Let me know what you think in the comments section!
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