Ingredients
- 1 lb watermelon rind
- 5 ¼ cups water
- 3 tbsp kosher salt
- 1 ½ cups cider vinegar
- 1 ¾ cups sugar
- ½ tsp cinnamon
- ¼ tsp allspice
- 3 cloves
- ⅛ tsp nutmeg (a pinch)
Instructions
- Remove the outer green layer from the rind with a vegetable peeler. Cut the rind into approximately 1- by 2-inch strips
- Add 5 cups of water and the salt to a saucepan and bring to a boil. Add the rind, and simmer for 5 minutes. The rind will be tender. Remove from heat, strain, and set aside
- In a separate saucepan (you can do this while the rind is simmering in the salted water), add the vinegar, sugar, cinnamon, allspice, cloves, and nutmeg, plus remaining ¼ cup of water. Bring to a boil, and remove from heat as soon as the sugar has dissolved
- In a glass bowl (or another nonreactive bowl), add the rind, and pour the vinegar mixture over it. Let it cool to room temperature
- Chill for at least 2 hours, and serve
Nutrition Facts
Watermelon Pickle
Amount per Serving
Calories
196
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.02
g
Sodium
2627
mg
114
%
Potassium
100
mg
3
%
Carbohydrates
48
g
16
%
Fiber
0.3
g
1
%
Sugar
47
g
52
%
Protein
0.4
g
1
%
Vitamin A
323
IU
6
%
Vitamin C
5
mg
6
%
Calcium
16
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.