Watermelon Rind Pickles
Since watermelons are different sizes, the below measurements are relative to 4 cups of watermelon rind - adjust the relative amounts according to however much rind you're working with. For example, if you have 8 c. of rind, multiply all ingredients by two.
4 c. watermelon rind
2 t. salt
2 c. sugar
1 1/4 c. cider vinager
1/4 t. ginger
2 cinnamon sticks
3 T. Penzey's pickling spice blend (or other favorite spice blend)
To prepare your rind, scoop red pulp from the watermelon rind, leaving a little bit of pink. Set pulp aside for another use. Cut away the outer skin from the rind, then chop the rind into 1 to 2 inch pieces for pickling.
Bring a large pot of salted water to a boil. Add watermelon rind pieces and boil until tender, 5 or so minutes. Once cooked to desired tenderness, pour into a colander to strain and then put the rind into a large bowl.
In a saucepan, combine salt, sugar, vinager, and spices. Bring to a boil and stir until sugar is fully dissolved. Pour this liquid over the watermelon rind in the bowl. Place a plate in the bowl to submerge the rind fully into the liquid. Refrigerate 8 to 12 hours (overnight). Divide pickles and juice into glass jars and keep cold. Enjoy!
(Anna Tulou)
