Pickled Watermelon Rinds
⏳ Time
6 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Pickled watermelon rinds.
Ingredients
- Watermelon - 10 lbs
- Coarse Salt - 2½ tablespoons
- Garlic - 3 cloves
- Black peppercorns - 1 teaspoon
- Cinnamon sticks - 2 pieces
- Star anise - 1 piece
- Sugar - 4½ cups
- Apple Cider Vinegar - to taste
- White vinegar - 5 fl oz
- Lemon - 1 piece
Step by Step guide
Step 1
Cut off only the green part of the watermelon rind. Cut the watermelon in half, scoop out the flesh with a spoon and set it aside for another dish; cut the white part of the rind into pieces measuring 5 x 2.5 cm.
Step 2
Bring 4 cups of water to a boil in a large pot. Add the salt, stir until dissolved, and remove from heat. Add the rinds and let them steep for 3 hours.
Step 3
Remove the rinds from the water and transfer them to a large bowl, pour in 4 cups of water and add the alum. Let it steep for 4 hours.
Step 4
Place the cloves, pepper, cinnamon, and star anise in a piece of cheesecloth and tie it up. Pour 4 cups of water into the pot, add the spice sachet, sugar, and all the vinegar. Bring to a boil, then reduce the heat and simmer for another 20 minutes.
Step 5
Meanwhile, remove the rinds from the water. Bring water to a boil in a large pot and boil the rinds until tender, about 5 minutes. Transfer the rinds to the pot with the prepared syrup and continue to cook for another 30 minutes until the rinds become translucent and float. Remove the pot from heat and let it steep, uncovered, overnight.
Step 6
Place 4 sterilizing jars of 900 ml with lids in boiling water and sterilize over high heat for 10 minutes. Set the jars on a clean towel. Fill each jar with rinds and syrup, leaving about 0.5 cm from the top. Wipe the rims of the jars with a clean towel, place the lids on, and screw them on. Move the sealed jars to boiling water for 10 minutes (they should be submerged by at least 2.5 cm). Transfer the jars to a clean towel and let them cool for 24 hours.
Step 7
Store in a cool, dark place for no more than 1 year.
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