Pickled watermelon rinds
Description
Perfect for stocking up for winter. If you leave a little flesh on the rind, it will act as natural sugar for the marinade and speed up the pickling process. In fact, in some countries watermelons—and watermelon rinds in particular—are pickled much like cucumbers. Germany, for example. I came across the recipe by chance in a women’s magazine and got right to work! Pickled watermelon rinds fascinated me so much! And I didn’t regret it. An unusual but amazing taste! Definitely give it a try! You’d throw them away anyway, and here—such an interesting use :) Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the brine. Bring the water to a boil and add salt. Let it cool for about 30 minutes. Meanwhile, cut the watermelon rinds into small pieces.
- 2
Step 2
Prepare a jar. Place mustard seeds, garlic, and fresh dill on the bottom of the jar. Arrange the watermelon rinds on top.
- 3
Step 3
When the brine has cooled slightly, pour it over the watermelon rinds and close (seal) the jar. The rinds will pickle for about three days.