Sunday, December 5, 2010

Spicy Pickled Watermelon Rind

This is one I've been wanting to try since way back in July when we canned cucurbits for Click for tigress can jam food blog challenge. Once again, I'm stretching our ideal of "fruit" to include peppers, because I had the brine (leftover from these hot peppers), the watermelon rind (normally gets thrown out at work every day), and spices (always a cabinet staple), all available to me at no cost. I'm quite excited to taste the results, as I've never tried pickled watermelon rind, before!

3 sterilized pint jars, lids and rings

3 cups sliced watermelon rind

2 cups apple cider vinegar
1 cup water
1/4 cup brown sugar
1 tsp canning salt
1 pinch fresh nutmeg

6 Indian dried chili peppers (red chilies from India similar to cayenne)
1 stick cinnamon (broken into 3)
1 star anise (broken into 3)
1 1/2 tsp fresh chopped ginger
3 allspice berries

Bring vinegar, water, brown sugar, salt, and nutmeg to a boil. Cover and set aside. Divide peppers, cinnamon, star anise, ginger and allspice berries among 3 sterilized jars. Stuff watermelon rind tightly into jars and fill with brine. Wipe rims, attach lids and rings and process 10 minutes.

1 comment:

  1. so you have never tried these pickled watermelon rind that you are sharing?