Created by Chef Dave Woolley, we love these watermelon rind pickles that leave the slightest bit of red flesh for a beautiful color and taste experience! Watch the recipe video below. In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes.
Alton Brown's watermelon rind pickles are a refreshing summer snack thanks to an easy brine of apple cider vinegar and crystallized ginger. An easy and refreshing no-waste summer snack, watermelon rind pickles are the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool.
Ingredients 1 4 quarts white part of rind only, cut into 1-inch cubes watermelon 2 1 cup kosher salt 3 2 gallons divided water 4 3 cups white vinegar 5 1/2 teaspoon mustard seed 6 1 teaspoon assorted color whole peppercorns 7 7 cups sugar 8 3 (1 quart) with lids canning jars More ...
“Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll probably be gobbled up a lot sooner)!”