Pickled Watermelon Rind with Ginger and Jalapeños

Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeno 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.

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  • Servings: 1 quart
KEY: Summer, Pickling, Southern/Soul Food, Side Dishes, Make Ahead, Web Exclusive

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Ingredients

  • 1 cup water
  • 1 cup unseasoned rice vinegar
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 1/4 pounds watermelon—red flesh and green skin removed, white rind cut into 1-by-1/2-inch rectangles about 1/8 inch thick
  • One 3-inch piece of fresh ginger, peeled and thinly sliced lengthwise (about 1 1/2 ounces)
  • 1 large jalapeño, halved lengthwise

How to make this recipe

  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.
  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.

Contributed By Photo © Heather Chontos Published February 2013

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