Active Time
30 MIN
Total Time
16 HR
Yield
Serves : 1 quart

Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeño and ginger for a brightly flavored brine with a kick. The watermelon rind is sliced very thin for these pickles, making them perfect for piling on a sandwich. Slideshow: Pickled Vegetable Recipes to Try

How to Make It

Step 1    

In a small saucepan, combine the water with the vinegar, sugar and salt and bring to a boil, stirring until the sugar is dissolved, about 3 minutes.

Step 2    

Layer the watermelon rind, ginger and jalapeño in a 1-quart heatproof glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours. Cover and refrigerate for at least 12 hours. Drain the pickles before serving.

Make Ahead

The pickles can be refrigerated in their brine for up to 2 weeks.

You May Like