Treat Tuesday: Pickled Watermelon Rind
We could probably buy two large watermelons a week and still run out in our home. We find any excuse to eat it. Mostly we just eat it as you would assume, with our bare hands, ending up with an embarrassing amount of juice on mugs. Thank goodness it's been on mega sale at our grocers recently! For once we have an excess of watermelon on our hands.
Here enters the pickled watermelon rind. It's a pretty delicious condiment if I do say so myself! While not as unusual in the south, pickled watermelon seems to be a downright rare gem up here in the Midwest. It's easy, cheap, and worth a go if for nothing more than to have a good conversation starter at your next BBQ!
Pickled Water Melon Rind
Adapted from the
1 quart water melon rind, cubed and skinned, with a bit of red flesh still attached.
1 cup white vinegar
1 cup sugar
1 cup water
2 tablespoons salt
1/2 teaspoon cinnamon
1 whole star anise
1) Peel and cube a little under half a large watermelon rind, leaving a little of the red flesh attached. I had one inch wide cubes, and the final amount filled my quart measuring cup, heaped.
2)Combine all other ingredients in large sauce pan. Bring to boil while stirring so sugar dissolves and doesn't burn or stick to bottom of pan.
3)Reduce to simmer, add rinds and stir to coat. Cook for one minute.
4)Remove from heat and let cool completely for about an hour.
5)Put into container and refrigerate.
6)Wait another few hours until chilled and enjoy!
*These are not traditional fermented pickles. They last about 1-2 weeks in the fridge.