Ingredients:

  • 3 lb Watermelon rind (white part only, peeled and cubed)
  • 2 cups White Vinegar (Distilled)
  • 1 cup Water
  • 0.5 cups Granulated Sugar
  • 2 Tbsp Salt (Kosher or Sea, divided)
  • 1 tsp Whole Cloves
  • 2 (3-inch) Cinnamon Sticks
  • 1 tsp Fresh Ginger, sliced

Instructions:

  1. Cut off all the dark green outer skin and as much of the pink flesh as possible from the watermelon rind. Cube the remaining pale green/white part into bite-sized pieces (approximately 1 inch cubes).
  2. Place the cubed rind in a large bowl. Sprinkle with 1 Tbsp of salt and toss to coat thoroughly. Allow to stand for at least 30 minutes to draw out excess moisture. Drain the accumulated water and rinse the rind thoroughly to remove excess salt.
  3. In a large, non-reactive pot, combine the white vinegar, water, granulated sugar, the remaining 1 Tbsp of salt, whole cloves, cinnamon sticks, and sliced ginger. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is fully dissolved.
  4. Add the drained and rinsed watermelon rind to the boiling brine. Reduce the heat immediately to a gentle simmer and cook for exactly 5 minutes. This allows the brine flavor to penetrate without destroying the crucial crisp structure.
  5. Remove the pot from the heat. Allow the mixture to cool slightly before transferring the rind and brine into sterilized jars. Ensure the rind is fully submerged beneath the liquid. Seal the jars and refrigerate for at least 24 hours before serving.