Pickled Watermelon Rind
Equipment
- Ball Mason Jars (approx. 9-10 pint jars)
- Pot
- Peeler
- Knife
- Measuring spoons
- Measuring cups
- Cutting Board
- Bowl
- Wooden spoon
Ingredients
- 1 Watermelon (large)
- 3 cups water
- 3 cups apple cider vinegar with lemon (if you don't have this kind of vinegar, use regular apple cider vinegar and add 2 tbsp lemon juice)
- 2.5 cups sugar
- 3 tbsp whole mixed pepper corns
- 1 tsp red pepper flakes
- 6 tbsp salt
Instructions
- Cut watermelon. Separate the watermelon from the rind. Leave small amount of red on the rind.
- Peel the outer green off.
- Cut into bite size pieces.
- Wash to disinfect mason jars. Place watermelon rind chunks into jars. Leave a 1/2 inch head space.
- Add water, apple cider vinegar with lemon, sugar, peppercorns, red pepper flakes, salt into a pot. Bring to boil. Stir until sugar is dissolved.
- Remove from heat. Let cool slightly. Pour mixture into jars over the watermelon rind.
- Add lids to jars. Let sit in the refrigerator for a few hours to a few days before eating. Enjoy!