Time: 1 hour plus marinating time
Complexity: easily
Quantity: 4.5 l.

Pickled watermelon rinds may seem like a strange idea at first glance, but once you try them, you'll realize this delicious snack is just as tasty as other pickled vegetables. For canning, choose a watermelon with a thick rind, with all the pink and dark green trimmed off. The rinds should first be soaked overnight in salted water to soften slightly. Then, they're cooked in a mixture of apple cider vinegar and sugar with aromatic cloves and preserved in jars. After three weeks, you can open the jar and enjoy the sweet and spicy flavor of pickled watermelon rinds.

Ingredients:

• 3.6 kg. watermelon rinds
• 1 tbsp. salt, no additives
• 4.5 cups apple cider vinegar
• 2.7 kg of sugar
• 40 carnation buds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Watermelon, apple cider vinegar, carnation

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Preparation:

Step 1

• Day 1: Prepare the crusts

  
  Slice the watermelon into 2-cm-thick slices. Trim away all the pink flesh from the rind. Peel off the outer green rind. Cut the rinds into approximately 2-cm cubes. Mix in a large bowl with salt and refrigerate overnight.
Step 2

• Day 2: Prepare jars and lids

  
  Wash all jars and lids thoroughly with soapy water and rinse well. Fill a saucepan (or pressure canner) with water to a depth of at least 2 cm (0.8 in) above the jars and bring to a boil. Grasp the jars with tongs and carefully lower them, tilting them to fill them with hot water. Pour hot, but not boiling, water into a small saucepan; place the lids in the water. Add another kettle of water to the heat.
Step 3

• Marinate watermelon rinds

  
  Rinse the peels thoroughly twice and drain. In a large saucepan, combine the vinegar, sugar, and cloves and bring to a boil, stirring until the sugar is completely dissolved. Add the peels to the marinade, bring to a boil, reduce the heat, and simmer uncovered until the peels are translucent, about 20 minutes.
Step 4

• Fill and close the jars

  
  Using tongs, remove the jars from the pot, carefully pouring the water back into the pot. Place them next to the pot with the watermelon rinds. Increase the heat under the canner to high. Using a ladle, spoon the pickled rinds into the jars through a funnel, leaving 1 cm of space above the rim. Run a clean chopstick inside each jar to release any air bubbles. Wipe the rims of the jars with a damp paper towel. Place the lids on and screw them on tightly.
Step 5

• Preserve the jars

  
  Using jar tongs, carefully transfer the jars to the pressure canner so they stand upright. Once all the jars are in the pan, they should be covered with at least 2 cm of water; if not, add more from the kettle. Bring the water to a full boil and boil for 5 minutes.
Step 6

• Remove and cool.

  
  Using jar tongs, carefully remove the jars from the pressure canner and place them upright on a kitchen towel or wire rack. Do not place hot jars directly on a cool surface. Let cool without moving for at least 12 hours. If any jars are not sealed tightly, re-can them as described above or refrigerate them and use immediately.
  
  
  Storage
  
  Label the lid or jar with the canning date. Remove the rings and store the jars in a cool, dark place for up to 12 months. Watermelon rinds can be eaten after 3 weeks. Refrigerate the opened jar..

Votes: 1

Author of the recipe - Sean Timberlake is a culinary guide to the San Francisco area, an avid food traveler, and a food blogger.