Ingredients:
- 1 medium watermelon rind (white part only, green skin and red flesh removed)
- 1/4 cup baking soda
- 4 cups water (divided)
- 1 cup white vinegar
- 1 1/2 cups sugar
- 1 tbsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp mustard seeds (optional)
Instructions:
- Prepare the Watermelon Rind:
- Carefully peel off the green outer layer of the watermelon rind and cut the white rind into small bite-sized pieces or strips.
- Soak in Baking Soda:
- In a large bowl, dissolve the baking soda in 2 cups of water.
- Add the watermelon rind pieces to the bowl and soak them in the baking soda solution for 2-3 hours. This will help soften the rind and give it a unique texture.
- Rinse the Rind:
- After soaking, drain the watermelon rind and rinse thoroughly with cold water to remove any excess baking soda. Drain well.
- Make the Pickling Brine:
- In a medium saucepan, combine the remaining 2 cups of water, white vinegar, sugar, salt, ginger, cinnamon, cloves, and mustard seeds (if using).
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
- Pickle the Watermelon Rind:
- Add the rinsed watermelon rind pieces to the simmering brine.
- Continue to simmer the mixture for 10-15 minutes, or until the rind becomes translucent and tender.
- Cool and Store:
- Remove the saucepan from heat and let the mixture cool to room temperature.
- Transfer the watermelon rind pickles to a clean jar or airtight container, pouring the brine over them to cover.
- Chill and Enjoy:
- Seal the jar and refrigerate the pickles for at least 24 hours to allow the flavors to meld.
- Serve these unexpected, tangy-sweet pickles as a snack, or pair them with grilled meats, cheese platters, or sandwiches.
Tips:
- For a spicier kick, you can add a pinch of red pepper flakes to the brine.
- These pickles can be stored in the refrigerator for up to 2 weeks.
Enjoy this surprising and delicious twist on watermelon rind!
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