Top | Jackie Varriano
Pickled Watermelon Rind
(recipe, Jackie Varriano)
It takes a little finesse to fillet the rind away from both the soft pink interior and the hard green exterior of fresh watermelon. But once separated, blanched, and pickled, the rind is a soft, tart accompaniment begging to be mixed with fresh watermelon, feta, and tomatoes for a summer salad. You can also mix the rind with a little red onion and cabbage for a summer slaw to accompany fried chicken or grilled quail.
- 3 to 4 cups cubed watermelon rind
- 1 cup rice vinegar
- 1 cup white sugar
- 1 cup water
- 3 Tbsp. salt
- Remove as much of the pink flesh and green outer rind from the watermelon. Cube the rind and place in a pot of water. Bring to a boil and cook until fork-tender, about 10 minutes. Rinse and set aside.
- Bring the vinegar, water, sugar, and salt to a boil. Boil until the sugar is dissolved. Remove the pickling liquid from the heat and pour over the blanched rind.
- Put into fridge and let sit for 12 to 24 hours. The rind can be left in the liquid for longer and should hold for a week or two.