Here’s a unique recipe to create quite the table conversation, and a great way to utilize the rind of a watermelon that most people simply throw away. This old southern treat tastes delicious on its own, but also makes for an interesting addition to grilled chicken, tuna & salads. Prepare the pickles a couple days in advance to achieve optimal flavor.
Ingredients:
- fresh watermelon rind
- 2 cups puréed watermelon
- 3 cups cider vinaigrette
- 2 cups sugar
- 1 tsp star anise
- 1 cinnamon stick
- 1 lime, squeezed & zested
- 6 T & 2 tsp salt
- optional: 1 tsp cardamom & 1 tsp of coriander lends a unique flavor profile too.
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- watermelon rind
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- add cider vinaigrette
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- add sugar
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- smash the cinnamon stick
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- add cinnamon & star anise
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- puree watermelon
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- add puree watermelon
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- bring to boil
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- simmer until fork tender
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- serve chilled!
Directions:
Slice a small to medium size watermelon in half. Separate the rind from the fruit. Add rind to large pot, add vinegar, spices, lime, & excess watermelon juice. Bring to a boil, then reduce to simmer until fork tender. Once tender, remove from heat & let seep for a couple hours in the brine. Once room temperature, transfer to the fridge. Serve chilled.
Slice a small to medium size watermelon in half. Separate the rind from the fruit. Add rind to large pot, add vinegar, spices, lime, & excess watermelon juice. Bring to a boil, then reduce to simmer until fork tender. Once tender, remove from heat & let seep for a couple hours in the brine. Once room temperature, transfer to the fridge. Serve chilled.
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