Sweet Pickled Watermelon Rind (Using the Part You'd Throw Away)

Sweet Pickled Watermelon Rind

Prep time: 20 minutes, plus resting | Cook time: 10 minutes | Makes: about 1 quart

Ingredients

• 4 cups watermelon rind, dark green outer skin removed, cut into 1-inch cubes
• 1 cup white vinegar
• 1 cup water
• 3/4 cup sugar
• 1 tbsp kosher salt
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp whole allspice berries
• 1 (1-inch) piece fresh ginger, sliced

Instructions

1. Trim away the tough dark green outer skin from the watermelon rind, leaving the pale green-white flesh underneath. Cut into even 1-inch cubes.
2. Bring a pot of water to a boil and blanch the rind cubes for 5 to 7 minutes, until just tender but not falling apart. Drain well.
3. In a saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, cloves, allspice, and ginger. Bring to a simmer, stirring until the sugar dissolves.
4. Add the blanched rind to the brine and simmer together for 5 minutes.
5. Transfer the rind and brine to a clean jar, making sure the rind is fully submerged.
6. Let cool to room temperature, then seal and refrigerate.
7. Ready to eat after about 2 days, with the flavor developing further over the following week.

Notes

Save the watermelon rind the next time you cut up a watermelon rather than composting it - this recipe uses the part between the outer skin and the pink flesh, which most people discard without a second thought.