| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 1 quart |
Ingredients
- 1/4 cup kosher salt
- 4 cups peeled and cubed watermelon rinds
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1 cinnamon stick
- One 1/2-inch piece ginger, peeled and sliced
Instructions
- Combine 6 cups of water with the salt in a pot and bring to a boil. Add the watermelon rinds and boil until slightly tender, about 10 minutes. Drain and set the rinds aside.
- Combine the sugar, vinegar, mustard seeds, peppercorns, red pepper flakes, bay leaf, cinnamon and ginger with 1 cup water in a small pot. Bring to a gentle simmer, add the rinds and cook for 10 minutes. Let cool, then transfer to a pickling jar or a releasable glass container. Store in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 90 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 217 mg |
Reviews
On TV show, Alex G used coriander, not mustard seeds
Reminded me of my grandma’s bread and butter pickles, and I loved the vinegar ! So glad no cloves like most recipes, they can be overwhelming to the balance. Love them Katie keep Grandma’s recipes coming
A great disappointment. It was too much vinegar taste and not interesting. However, it reminded me of chutney. Will try again using chutney flavors; it might make great chutney.
Will certainly make again!