Recipe: Watermelon Rind Pickles

[Guest guest]

I hate to waste. My friend sent me a link to a gluten free website and I found

this recipe. I'm so excited to try this when watermelon season hits.

Watermelon Rind Pickles

Source: Adapted from Martha Recipe

Sweet and Spicy Watermelon Pickles

Servings: 2 1/2 pints

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Ingredients:

1 small yellow or red watermelon, (about 4 lbs.)

1 1/2 cups rice wine vinegar

1 1/2 cups sugar

1 c water

2 T fresh ginger root, minced

1-2 jalapeno peppers, sliced

1 tsp. kosher salt

Directions:

Cut and scrape flesh from watermelon rind. I always leave a little pink for

color. Reserve rest of watermelon for another use, like watermelon salad. Cut

away outer green skin from rind and discard. You should have about 9 cups.

Bring rind, vinegar, sugar, ginger, jalapenos*, amd salt to a boil in large

saucepan. Reduce heat and simmer until rind is translucent and tender and liquid

is syrupy, about 55 minutes. Divide mixture among 2 pint size and 1 1/2 pint

size sterilized jars. Refrigerate

*I threw my peppers in last few minutes to preserve their color, plus I don't

like mine quite so hot.

Source:

http://www.mixingbowl.com/message/recipe/view.castle?g=1248539 & m=10154795