Ahh, pickled watermelon rind. Growing up, it was something the members of our family either loved or hated. I know that you’re skeptical already, but don’t be. The cooked rind becomes soft and the spiced syrup it sits in gives it a sweet and sour tang. This isn’t the type of thing you eat a lot of, but they’re great for a post-dinner treat. A few pieces at a time is more than enough because of their sweet nature. Be careful when cutting the edges off of the rind. It’s a fine line between cutting off too much of it and cutting your finger. I also know that you’re thinking that it’s a lot of sugar. Four cups really is a lot, but the nice part is that you’re not drinking the syrup, you’re merely using it like a marinade. Unless, of course, you use the syrup as a simple syrup in a cocktail and the pickled rind as the garnish. In which case, send me your recipe, please! pickled watermelon rind printer-friendly version makes 3 pints ingredients: 1 large ripe watermelon 4 cups sugar 1 cup white vinegar 1 stick cinnamon 1 teaspoon whole cloves 1 teaspoon whole all spice 3 pint jars and covers (optional) directions: Either cut the red fruit off of the watermelon rind or collect the rinds in the fridge as you eat it. Trim the green outside layer off of the rind and cut away and remaining pink pulp and discard them both. Cut the rind into 1-inch cubes. Repeat until you have 9 cups of cubed watermelon rind. Put the rind into a large pot and cover with 6 cups of water and simmer for 15-20 minutes or until fork tender. Drain the rind and place them in a heat-safe dish. Combine the remaining ingredients in a saucepan and heat over high heat stirring frequently, until it comes to a boil and the sugar has dissolved completely. Pour the syrup over the rind and let cool completely. Cover and leave to sit overnight, unrefrigerated. The next day, drain the syrup into a saucepan and put the rind back into the heat-safe dish. Bring the syrup to a boil, pour it over the rinds, and let cool. Let sit, covered overnight. Either 12 hours later or the next day, repeat this process one more time. Let cool, cover, and let sit again for at least 12 more hours. If using canning jars, pack the rind into washed and sterilized jars and fill the remaining space with the syrup. If not using jars, simply store in the refrigerator for up to a week.
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