- Ingredients -
2 lbs watermelon rind, cubed
(melon removed and green skin peeled off, leave about 1/4 inch of red flesh)
1 cup apple cider vinegar
1 cup water
½ cup sugar
1 tablespoon salt
1 coin fresh ginger
1 stick cinnamon
10 cardamom pods
½ teaspoon anise seed
- Tools -
Weston Vacuum Sealer & Gallon Zipper Seal Bag
- Regular vacuum seal bag instead of zipper seal
- Vacuum Canister instead of bag
- Use a canning kit and water bath canner or pressure canner instead of a vacuum sealer
(the rinds won't be pickled as quickly)
In a pot, combine the brine ingredients and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Remove from heat and allow to cool.
Place the watermelon rinds into a vacuum sealer bag and pour in the cooled brine. Use your Vacuum Sealer to seal the bag. Be sure to use the manual seal to seal the bag before any liquid enters the chamber. We recommend using our zipper seal bags. That way, once you open the vacuum sealed bag, you can easily reclose it. You could also transfer them into a jar once you've opened the bag.
Refrigerate overnight. They'll be ready to enjoy after 8 hours in the fridge. The longer you keep them sealed in the fridge, the more pickled they will become.
What to do with them: Most people eat them right out of the jar, just like regular cucumber pickles. You can also add them to a salad or chop them into a chutney that pairs well with pork.