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