Pickled Watermelon Rind with Ginger and Jalapeños
- ACTIVE: 30 MIN
- TOTAL TIME: 16 HRS
- SERVINGS: 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.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.