Tuesday, June 23, 2015

Watermelon Rind Pickles

I grew up attending a small, conservative, evangelical, community church where we regularly had old fashioned potluck suppers in the 'fellowship hall' (making me something of a connoisseur of noodle casseroles by the time I was ten). I don't remember who, if I never knew, but someone there would often bring watermelon rind pickles.

4 C watermelon rind, pink flesh and dark green outer skim trimmed off
8 C water
2 T, and 2 tsp salt, divided
2 C sugar
1¼ C apple cider vinegar
8 cloves
8 whole black peppercorns
2 cinnamon sticks
1 bay leaf
¼ tsp mustard seed
¼ tsp dill
¼ tsp allspice
¼ tsp ginger

Place rinds, water and 2 T salt in large saucepan; boil for 5 minutes. Strain and place rinds in a clean bowl.

Combine remaining 2 tsp salt and all other ingredients in saucepan. Bring to boil, stirring to dissolve sugar. Pour over rinds; cover with plate or plastic wrap to keep rinds submerged. Chill 8 hours or overnight.

I taste tested at this point. I love pickled things, even fairly strong pickle flavor and these tasted great even after ONE brining. Unless you like it really strong, once may be plenty. But the recipe says to...

Return brine to saucepan; bring to a boil. Pour again over rinds; chill 8 hours or overnight.

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