Pickled Watermelon Rind

Pickled Watermelon Rind

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 32 oz jar

Ingredients:

• 4-5 cups peeled watermelon rind, sliced
• 1 ½ cups distilled white vinegar
• 1 ½ cups water
• 30 g granulated sugar
• 30 g salt
• 1 tsp pink peppercorns

Directions:

1. In a small pot or saucepan, add the water, vinegar, salt, sugar, and pink peppercorns.
2. Bring to a boil over medium-high, then lower the heat and simmer for 10 minutes. Set the brining liquid aside for 10-15 minutes to cool slightly.
3. To a large jar, add the watermelon rinds. Pour in the warm brining liquid and make sure all the watermelon rinds are submerged. Fit loosely with a lid and allow to come to room temperature, then place in the fridge.
4. Allow the watermelon rinds to rest at least a day in the fridge. The longer you wait, the more pickled the watermelon rinds will taste.
5. These watermelon rinds will last up to a month in the fridge.