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Watermelon Rind Pickles

Easy Pickled Watermelon Rind

Try this easy southern treat. This recipe is a refrigerated version of watermelon rind pickles. They must be kept refrigerated. They will store for at least 2 weeks in the refrigerator (if they last that long). This is a small batch recipe that can easily be increased if you want to make more. 

INGREDIENTS·     

1 pound watermelon rind (from a 3-pound piece of watermelon)·     

3 tablespoons plus 1 teaspoon coarse salt·     

1 1/2 cups cider vinegar·     

1 1/2 cups sugar·     

2 tablespoons pickling spice 

DIRECTIONS

1.    Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.

2.    In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).

3.    In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.  

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