Categories: Recipes Date: Jun 27, 2011 Title: Pickled Watermelon Rind
To get the most out of that 4th of July picnic watermelon, slice the flesh into wedges and save the rind for pickling. This recipe for Pickled Watermelon Rind comes to us from former marketumbrella.org board president and chef Corbin Evans, who moved away and had better come visit us soon!
Blanch watermelon rind in boiling salted water for about 20 minutes or until tender. In another pot, combine sugar, vinegar, star anise, and beet; bring to a boil and cook for 5 minutes. Drain watermelon rind and place in a non re-active pan. Pour vinegar mixture over watermelon rind and seal tight. Refrigerate for 8 to 10 hours or overnight.
Drain vinegar mixture from watermelon rind into a pot and bring to a boil; cook for 5 minutes. Place rinds in glass jars or plastic containers. Pour liquid back over rind and seal tight. Refrigerate for 8 to 10 hours or overnight.
Note: Pickled watermelon keeps in the refrigerator for two to three weeks.
Makes approximately 2 quarts
Recipe compliments of Chef Corbin Evans