Ingredients:
4 Cups Of Skinless Cubed Watermelon Rind
9 Cups Of Bottled Mineral Water
2 Tablespoons Of Sliced Peeled Ginger
1 Teaspoon Of McCormick Pickling Spice
3 Tablespoons Of Fine Ground Kosher Salt
1/2 Cup Of Heinz Distilled White Vinegar
1/2 Cup Of Roland Apple Cider Vinegar
1 1/2 Cups Of C&H White Sugar
Information:
Serving Size 10
49 Calories Per Serving
0 Grams Of Fat
Preparation Instructions:
To begin this gingered watermelon rind recipe, you will first need to prep the rind. Using a sharp kitchen knife you will want to trim off all of the green outer skin. Once that step is completed, begin cutting your rind into one and a half inch cubes, doing so until you have roughly four cups worth. Next take out a large mixing bowl, and add in your cubed watermelon rind, kosher table salt, and roughly six cups of bottled mineral water. Next take out a long wooden spoon and stir the contents together vigorously until all of the salt granulates have dissolved. Next take out a large sealable freezer bag, and then carefully pour the salt and rind mixture into it. Seal the bag shut, and then place it into the refrigerator to soak for twenty four hours. You will want to flip the bag over every couple of hours. Once the twenty four hours has expired, remove the rind from the freezer bag, and drain out the salt water. Next thoroughly rinse the rind under cool running tap water using a metal strainer. Moving along, place the rind into a large cooking pot, and then cover it with water. Next bring the water to a boil, once there reduce the heat and let the contents simmer for fifteen minutes, or until the rind is tender but still crisp. Once that step is done, drain out the water, and again thoroughly rinse the rind under cool running tap water with a metal strainer, and then set it aside in a cooking pot. Next take out a large saucepan, then add in the sliced peeled ginger, pickling spice, white vinegar, cider vinegar, white sugar, and three cups of mineral water. Vigorously stir the ingredients together, and then bring the mixture to a boil, stirring often. Once it's even and consistent, pour it into the pot containing the rind, and then let the contents stand for two hours at room temperature. Lastly pour the contents into a canning jar, process and seal the jar, then place it in a cool dry spot for three weeks. Refrigerate the jar after it's been reopened.
