Pickled Watermelon Rind
Pickled watermelon rind
- In medium saucepan set over medium heat, bring 4 cups water and pickling salt to a boil. Add watermelon rind and cook, stirring occasionally, for 4 to 6 minutes or until tender. Using slotted spoon, transfer watermelon rind to 8-cup resealable container.
- With pickling liquid still in saucepan set over medium-high heat, add sugar, vinegar, coriander seeds, peppercorns, allspice berries, ginger and cloves; bring to a boil. Boil, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved. Reduce heat to medium; cook at a simmer for 12 to 15 minutes or until slightly reduced.
- Pour syrup over watermelon rinds (discard solids from syrup). Cover, keeping rinds submerged in liquid, then let cool to room temperature. Refrigerate for at least 1 day and up to 2 weeks.
- In medium bowl, whisk together lime zest, lime juice, oil, vinegar, honey, salt and pepper. Add watermelon rinds (discard syrup), onion, red pepper and watermelon flesh; toss to combine. Stir in basil and mint. Let stand for 10 to 15 minutes or until flavors are married.