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Have you ever wondered what to do with those leftover watermelon rinds after a refreshing summer feast? Well, wonder no more! This delightful pickled watermelon rind recipe will save those scraps from the compost bin and transform them into a tangy, crunchy snack that steals the show. Perfect for adding a zesty twist to your cheese board or enjoying straight from the jar. Easy to make and even easier to enjoy, this pickling adventure will keep those summer vibes alive all year round!
Prepare the watermelon rind by cutting away the bright pink flesh and discarding it, then peel off the green skin. Cut the rind into 1-inch pieces.
In a medium saucepan, combine the water, white vinegar, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have dissolved.
Add the black peppercorns, whole cloves, cinnamon stick, and ginger to the saucepan. Bring the liquid to a boil.
Once the mixture is boiling, add the watermelon rind pieces. Reduce the heat to low and simmer for about 10 minutes, or until the rind becomes tender yet still crisp.
Transfer the rind and pickling liquid to a clean, sterilized jar. Allow it to cool to room temperature, then seal the jar and refrigerate.
Let the pickled watermelon rind sit in the fridge for at least 12 hours before serving to enhance the flavors.
Serve as part of a cheese board, or enjoy as a standalone tart snack!
