I'm a sweet and salty type person and love the taste of these Watermelon Rind Quick Pickles with grilled meats and cheese or added to a salad.
Perfect addition to your next charcuterie board!
Bonus: The pickling liquid combined with olive oil makes a wonderful salad dressing!
Watermelon Rinds - fruit and green skin removed
1 cup Water
1 cup Vinegar
1/3 cup Sugar (up to 1/2 cup depending on your taste)
1/2 tsp Salt
12 Black Peppercorns (optional)
Lightly chopped Fresh Herbs: Dill, Tarragon, Basil, Thyme
1 Quart clean glass jar (or a couple of glass jam jars)
Add fresh herbs and pepper to glass jar.
Cut the rinds in strips or any shape and add to glass jar.
Add water and vinegar to the saucepan, stir in sugar and salt, cook over medium heat to dissolve. Remove from heat and pour into glass jar until the rinds are completely covered. Add lid and let the pickled watermelon rinds cure in the fridge for two hours before eating. The wonderful watermelon rind crispness and pickled herb flavor will develop over a few days.
Quick pickles are not shelf stable - always store watermelon pickles in the refrigerator and use within two weeks.
This recipe also works with carrots and cucumber...experiment with your favorite veggies and combinations of herbs and spices!