-
Prep time
10 minutes
-
Cook time
1 hour
-
Makes
2 pints
Author Notes
This pickled watermelon rind pairs really well with so many foods and dishes, and can be a major condiment player to all your grilled summer favorites. —Chef Reza Setayesh | Plant Loving Humans
Ingredients
-
2 cups
cider or white vinegar
-
2 cups
brown or coconut sugar
-
1 teaspoon
whole black peppercorns
-
2
cinnamon sticks
-
1
star anise pod
-
1 tablespoon
white mustard seeds
-
3
bay leaves
-
2
garlic cloves, peeled
-
1
jalapeño, diced small
-
2 teaspoons
sea salt
-
8 cups
watermelon rind, peeled and diced small
Directions
-
Place all pickling ingredients except for the watermelon rind in a small pot and bring to a simmer
-
Add watermelon rind and cook for 45-60 minutes on a low simmer— the liquid should reduce by half and have a syrupy consistency
-
Allow to cool to room temperature, then, using a funnel, pour into a mason jar and store in the refrigerator until ready to use
See what other Food52ers are saying.