Name: Pickled Watermelon Rind
Total time: 1 d 45 min
Ingredients: 1/4 cup kosher salt; 1 (6- to 7-pound) watermelon , peeled and quartered, rind removed from flesh, scraped clean, and cut into 1-inch pieces (6 cups); 1 large cinnamon stick , broken in half; 1/2 teaspoon whole cloves; 1 1/2 cups distilled white vinegar; 1 1/2 cups sugar

Why This Recipe Works

Pickled watermelon rind is a classic Southern treat that's traditionally made with a sweet brine; our version calls for less sugar and more vinegar and includes cinnamon and cloves. First, we soaked the rind in a saltwater solution for 3 hours to season it. Next, we simmered it in fresh water to soften it. Finally, we simmered the rind in a flavorful pickling brine until it just began to turn translucent before transferring it to jars and letting it cool for storage.

Before You Begin

We developed this recipe using Diamond Crystal kosher salt; if you use Morton kosher salt, reduce the amount to 3 tablespoons.

Instructions

Dissolve salt in 1 quart water in bowl. Add rind and refrigerate for 3 hours; drain and rinse rind. Bring 2 quarts water to boil in large saucepan over high heat, add rind, and cook until just tender, 4 to 6 minutes; drain.

Bundle cinnamon stick and cloves in cheesecloth and secure with kitchen twine. Bring spice sachet, vinegar, sugar, and 1 cup water to boil in now-empty saucepan over medium-high heat. Cover, remove from heat, and let steep for 15 minutes; discard sachet. Return brine to simmer, add rind, and simmer until rind begins to turn translucent, 4 to 6 minutes. While rind is simmering, place two 1-pint jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using slotted spoon, pack rind into warm jars. Using ladle, add hot brine to cover rind, leaving ½ inch headspace. Let jars cool completely, cover with lids, and refrigerate for the next 24 hours before serving. (Pickled watermelon rind can be refrigerated for up to 3 months; texture will continue to soften over time.)