Pickled Watermelon Rind
To begin this recipe you will first need to take out a large glass bowl.
Next add in the bottled mineral water and kosher salt, stirring the contents together until all of the salt granulates have fully dissolved. Moving forward, next add in the cubed watermelon rind, making sure the water level completely covers the contents.
Place a lid on your bowl and then slide it into the refrigerator to chill overnight. The next morning you will need to drain out the salted water from the bowl, and then place the watermelon rind into a large saucepan.
Cover the rinds within the saucepan with fresh bottle water, and then bring the contents to a boil. Once the water reaches a rolling boil, let it sit there for roughly half an hour. Once your are done with that step, drain the water from the saucepan, and then set them aside.
Once that step is done, you will want to tie your mustard seed, whole cloves, and the cinnamon sticks pieces to a cheesecloth, then place it into a large saucepan filled with your sugar and Bragg apple cider vinegar.
Bring these new contents to a boil, then remove the saucepan from the burner and let it cool for fifteen minutes. Moving along you will next want to add your drained watermelon rind into this new apple vinegar based mixture, and then place it back on the stove over high heat. Bring these contents to a boil again, and then back the heat off to a simmer, and let rind cook until it's completely transparent, and the sugar water is somewhat thickened.
This process should take roughly forty to fifty minutes. At about the forty minutes marker, you will want to remove the spices and discard them.
Next using clean and sterile canning jars, ladle your watermelon rind mixture into them, leaving a half inch head space at the top. Lastly seal your jars with air tight lids, which can be done by placing your jars into a pot filled with boiling water for ten minutes.
Once the jars are sealed, let them sit overnight to chill. Make sure each lid is securely in place before leaving them in storage. We hope you have enjoyed this recipe, be sure to bookmark us so you can return again in the future.