Pickled Watermelon Rinds

These pickles is a slight change from Alton Brown's recipe[1].

Cookware

• Knife for watermelon
• Scale
• Measuring cups/spoons
• Microplane/grater
• Range
• Pot/saucepan
• Wooden spoon/spatula
• Canning funnel
• Half-gallon canning jar

Ingredients

These scale, so don't worry too much about the weight of the watermelon rinds.

• 1.5 pounds watermelon rind, from a roughly 5-pound watermelon
• 3/4 cup apple cider vinegar
• 3/4 cup water
• 3/4 cup sugar
• 2 inches grated ginger
• 1 tablespoon kosher salt
• 1 teaspoon red pepper flakes
• 1 teaspoon cloves

Directions

1. Mix everything but the watermelon rinds in the pot or saucepan and bring to a boil. Let boil for 1 minute.
2. Add watermelon rinds and bring back to a boil. Once boiling, turn off the heat, and remove the mixture from heat. Let mixture cool for thirty minutes.
3. Use canning funnel to put mixture in jar, making sure to cover rinds completely with the mixture.

References

1. https://altonbrown.com/recipes/watermelon-rind-pickles/

Last modified: 202608020435