INGREDIENTS
1 small(about 4 lb) seedless watermelon
2 tablespoons kosher salt
1 cup white vinegar
1 cup granulated sugar
1 medium garlic cloves, minced
1tablespoon plus 2 teaspoons pickling spice
PREPARATION
1. Use a vegetable peelerto remove the layer of green peel ofthe watermelon, discard the peel.
2. Cutthe watermelon into quarters and then cut each quarterinto 1/2 -inch slices.
3. Remove the pink watermelon fresh from the rind, leaving a thin 1/4 -inch layer of pink on the rind. Reserve the pink partfor
another use.
4. Cutthe long strips of watermelon into 3 to 4-inch strips.
5. In a large pot combine watermelon rind and salt.
6. Add in water until it covers 1-inch ofthe rind.
7. Bring to boil over medium-high heat, boiling untilthe rind is tender, about 3 minutes.
8. Drain and letthe rind cool for 5 minutes.
9. Divide the rind among sterilized glass jars, set aside.
10. In another sauce pot, combine vinegar, sugar, garlic, pickling spice, and 1 cup of watertogether.
11. Bring the mixture to a boil and continue to boil untilthe sugaris dissolved, about 3 minutes.
12. Pourthe pickling liquid overthe rinds.
13. Letthe pickled rinds stay out atroom temperature for1 hour before transferring to the refrigeratorto marinate for1 whole
day. This can lastrefrigerated for up to 2 weeks.
