Pickled Watermelon Rind
Pickled Watermelon Rind
Ingredients
- 4 cups (1 litre) watermelon rind, cut into julienne (without the flesh or skin)
- 1 tablespoon (15 ml) table salt
- 1 cup (250 ml) water
- 1 cup (250 ml) cider vinegar
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) peppercorns
- 1 clove
- 1 cinnamon stick
Instructions
- In a saucepan, place the julienned melon and salt. Cover with cold water and bring to boil. Simmer for about 5 minutes. Drain in a sieve and rinse under cold water.
- In the same saucepan, bring the remaining ingredients with the melon rind to a boil. Remove from the heat. Pour into clean jars. Close and let cool. Refrigerate. Wait at least 24 hours before serving, allowing for the flavours to develop. Can be stored for about 6 months in the refrigerator.
Pickled Watermelon Rind