Watermelon Rind Pickles
REFRIGERATOR WATERMELON RIND PICKLES
MAKES 4 pints
Rind from 1 medium watermelon with a little of the pink watermelon flesh remaining, cut into 1-by-1 1/2-inch pieces
1 cup kosher salt
1 quart apple cider vinegar
4 cups sugar
4 cinnamon sticks
2 to 4 jalapeños, thinly sliced
1. In a large bowl, layer the rind and salt, alternating the two. Cover with cold water; cover the bowl and refrigerate overnight. Place the rind in a colander and rinse with cool tap water several times, tossing the rinds with your hands.
2. In a large saucepan, bring the cider vinegar, sugar, and cinnamon sticks to a simmer over medium heat. Cook, stirring until all the sugar has dissolved. Add the watermelon rind and jalapeños and boil gently, stirring occasionally, until the watermelon is translucent, about 1 hour.
3. Place the mixture in sterile mason jars and seal tightly with new lids. (The pickled watermelon rinds will keep in the refrigerator for 3 months.)