Pickled Watermelon Rind

Name: Pickled Watermelon Rind
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 litre (4 cups)
Ingredients: 4 cups (1 litre) watermelon rind, cut into julienne (without the flesh or skin); 1 tablespoon (15 ml) table salt; 1 cup (250 ml) water; 1 cup (250 ml) cider vinegar; 1 cup (250 ml) sugar; 1 teaspoon (5 ml) peppercorns; 1 clove; 1 cinnamon stick

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Preparation 15 MIN

Cooking 5 MIN

Marinating 24 H
Makes 1 litre (4 cups)

Ingredients
Preparation

Ingredients

4 cups (1 litre) watermelon rind, cut into julienne (without the flesh or skin)
1 tablespoon (15 ml) table salt
1 cup (250 ml) water
1 cup (250 ml) cider vinegar
1 cup (250 ml) sugar
1 teaspoon (5 ml) peppercorns
1 clove
1 cinnamon stick

Preparation

In a saucepan, place the julienned melon and salt. Cover with cold water and bring to boil. Simmer for about 5 minutes. Drain in a sieve and rinse under cold water.
In the same saucepan, bring the remaining ingredients with the melon rind to a boil. Remove from the heat. Pour into clean jars. Close and let cool. Refrigerate. Wait at least 24 hours before serving, allowing for the flavours to develop. Can be stored for about 6 months in the refrigerator.

Note

For this amount of melon rind, you will need about half a large watermelon.
Serve with burgers, grilled or roasted meats.

Pickled Watermelon Rind

Ingredients

Preparation

Note

Healthy Pick