Pickled Watermelon Rind

The Washington Post, August 27, 2008

• • Course: Condiment, Snack

Summary:

A firm 4-pound watermelon should yield enough rind for this recipe. The pickled rind, which can include green and white parts and a thin layer of pink, can be stored in a resealable container and refrigerated for 2 to 3 weeks.

Makes about 3 cups

Ingredients:

For the rind

• • 2 1/2 pounds firm watermelon rind (tough outer peel removed), cut into 2-inch squares
• • 1 cup freshly squeezed lime juice
• • 1/4 cup salt
• • Water

For the pickling liquid

• • 1 1/2 cups sugar
• • 3 cups champagne vinegar
• • 15 whole cloves
• • 15 whole allspice
• • 4 cinnamon sticks
• • 2 tablespoons mustard seeds

Directions:

For the rind: Combine the watermelon rind, lime juice and salt in a large nonreactive saucepan; add enough water to cover. Bring to barely a boil over medium-high heat, then reduce the heat to medium, maintaining the liquid just below the bubbling point. Cook, uncovered, for 2 hours or until the rind is fork-tender. Strain and let cool in a large resealable container.

For the pickling liquid: Combine the sugar, vinegar, cloves, allspice, cinnamon sticks and mustard seeds in a medium nonreactive saucepan over medium-high heat and bring to a boil, then reduce the heat to medium so that the liquid cooks just below a boil for 10 minutes.

Remove the mixture from the heat and pour over the cooled watermelon rind; let cool to room temperature. Cover and refrigerate until ready to serve.
At this point, the rind can be served as a condiment or relish or used to make Watermelon Mostarda (see related recipe).

Recipe Source:

From Liam LaCivita, executive chef of the Liberty Tavern in Clarendon.

Ingredients are too varied for a meaningful analysis.