White watermelon rind used to make piccalilli. This goes well with salmon or tuna burgers or cream cheese and crackers. If preferred, frozen piccalilli can be used in place of canned.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 cup water
- ⅓ cup apple cider vinegar
- 3 fresh jalapeno peppers, sliced
- 3 cloves garlic, roughly chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup apricot preserves
Instructions
- Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
- Transfer mixture to a blender and add apricot preserves; puree until smooth.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
Reviews
Made this tonight and put it on grilled pork chops, I must say it brought pork chops to a new level. Absolutely great flavor!!!
I made this exactly as written and my entire family thought this was fantastic. I made it as a dipper for chicken fingers for NYE- which was so good….and they also ended up eating it like a salsa with chips because the flavor is incredible. It starts off tangy -sweet and punches you in the back of the throat with a nice slow burn. 5 stars. Amazing taste!!!
I made this exactly as written except I swapped the jalapeno for scotch bonnets because I like things extra spicy. It was delicious! I nightly recommend this recipe with any pepper that fits your heat expectations!