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Prep time
10 minutes
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Cook time
1 hour
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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
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Ingredients
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2 cups
cider or white vinegar
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2 cups
brown or coconut sugar
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1 teaspoon
whole black peppercorns
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2
cinnamon sticks
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1
star anise pod
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1 tablespoon
white mustard seeds
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3
bay leaves
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2
garlic cloves, peeled
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1
jalapeño, diced small
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2 teaspoons
sea salt
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8 cups
watermelon rind, peeled and diced small
Directions
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Place all pickling ingredients except for the watermelon rind in a small pot and bring to a simmer
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Add watermelon rind and cook for 45-60 minutes on a low simmer— the liquid should reduce by half and have a syrupy consistency
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Allow to cool to room temperature, then, using a funnel, pour into a mason jar and store in the refrigerator until ready to use
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