Watermelon rind pickles
1 (4-pound) piece watermelon, quartered
8 cups water
2 tablespoons plus 2 teaspoons coarse salt, divided
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2 cups sugar
1 1/4 cups apple cider vinegar
8 whole cloves
8 whole black peppercorns
2 cinnamon sticks
1/2 teaspoon pickling spice
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Makes about 3 1/2 cups.
Cut watermelon pulp from rind, leaving thin layer of pink on rind. (Reserve pulp for another use.) Cut green outer skin from rind; discard. Cut enough rind into 1-by-1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
Combine remaining 2 teaspoons salt, sugar and remaining ingredients in large heavy saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. Refrigerate in covered jars up to 2 weeks.
Nutritional information per 1/4-cup serving: 136 calories (2 percent from fat), trace fat (no saturated fat), no cholesterol, 35 grams carbohydrates, trace protein, 276 milligrams sodium, trace dietary fiber.