Pickled Watermelon Rinds
These slightly sweet and salty watermelon rind pieces pair perfectly with grilled or roasted meat. They can also be used to make a spicy salad or appetizer. They go well with hamburgers or sausages. Pickled watermelon rinds have a unique flavor. In the recipe, apple cider vinegar is recommended for a special aroma to the watermelon rinds. By the way, you can beautifully decorate a jar of these pickles and give them to friends. Your efforts will be highly appreciated!
Watermelons
1.5-2 kg of peeled rinds
For the marinade:
Water
4 cups
Vinegar
1.5 cups (apple cider)
Salt
2 tbsp
Sugar
2/3 cup
Bay leaf
1-2 leaves
Allspice
2-3 peppercorns
Black pepper
7-10 peppercorns
Coriander
7-10 seeds
Mustard seeds
7-10 seeds
Cloves
2 buds (optional)
To prepare pickled watermelon rinds, take the rinds and peel them: cut off the green skin and red flesh. Cut into small pieces (or large, according to your preference).
Bring water to a boil in a pot, add the watermelon rinds and cook for 10-15 minutes. They should become soft but not too mushy.
Remove the rinds from the water and let them drain slightly.
In the pot, mix all the marinade ingredients and bring it to a boil.
Place the watermelon rinds in sterilized jars and pour the hot marinade over them. Seal with lids.
Pickled watermelon rinds can be stored without refrigeration. A unique appetizer for winter is ready!
© Наталья Лиханова
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