Pickled Sweet and Spicy Watermelon Rinds topcook.tomathouse.com
Preparation:Trim the green rind from 1/4 of a small watermelon. Leave a 1/4-inch layer of red flesh on top of the rind; cut the rind into 1-inch pieces. Place them in a 1-quart jar. In a saucepan, combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons coarse salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns, and 1/4 teaspoon red pepper flakes and bring to a boil, stirring to dissolve the sugar. Pour the marinade over the watermelon rinds and let cool. Cover and refrigerate for at least 4 hours and store for up to 1 week. Ingredients:
|