So I had a watermelon. Being the cheap resourceful person that I am, I just hated to throw out all that rind that I paid good money for.
I had heard of Watermelon Rind pickles before…maybe it's a southern thing. I hadn't tried them, but it was worth at least seeing what I thought!
What I made turned out to be a sort-of-spicy, sort-of-tangy, sort-of-sweet recipe…and in a weird way, I liked it!
Here's the recipe! Watermelon Rind Pickles Ingredients 1/4 of a Watermelon worth of rinds, chopped into 1″ pieces (a little fruit can be left on the rind)1 cup Apple Cider Vinegar1 1/2 cups Water1 tbsp Mustard Seeds1 tsp Pepper1/4c White Sugar2 tbsp Salt Directions Bring everything but the rinds to a boil, stirring every couple of minutes. Once the mixture is boiling, add the rind and boil for about 5 minutes, just to soften it up a little. Take off the eye and cool to room temperature. Put in an air-tight container and refrigerate for 24 hours before eating. Will keep for up to 2 weeks after making these. Enjoy this awesome summer treat!
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