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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.)