3.0 – 2 reviews • Watermelon Recipes
| Level: |
Easy |
| Total: |
8 hr 30 min |
| Prep: |
15 min |
| Inactive: |
8 hr |
| Cook: |
15 min |
| Yield: |
6 to 8 servings |
Ingredients
- One 4-pound watermelon
- 1 1/4 cups apple cider vinegar
- 1 cup sugar
- 1 tablespoon whole allspice berries
- 1 tablespoon kosher salt
- 4 whole black peppercorns
- 2 whole Sichuan peppercorns
- 1 cinnamon stick
- One 1-inch piece fresh ginger, thinly sliced
Instructions
- Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind. (Reserve the flesh for another purpose.) Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces. Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan. Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes. Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged. Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes. Remove from the heat and cool completely.
- Transfer to airtight containers and cover. Refrigerate at least overnight before serving. The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks.
Nutrition Facts
| Calories |
48 |
| Total Fat |
0 grams |
| Saturated Fat |
0 grams |
| Cholesterol |
0 milligrams |
| Sodium |
71 milligrams |
| Carbohydrates |
8 grams |
| Dietary Fiber |
0 grams |
| Protein |
1 grams |
| Sugar |
8 grams |
