require any canning equipment. It's from the August Cooking Light magazine.
Pickled Watermelon Rind
Use the rind to prepare this versatile condiment to serve with Chilled Seared Shrimp with Watermelon Pickle, grilled chicken, smoked pork, or ham and biscuits. A six-pound watermelon yields about two pounds of rind. Keep rind fully submerged in pickling liquid for best results, and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. Refrigerate for up to two weeks.
This recipe goes with Chilled Seared Shrimp with Watermelon Pickle, Watermelon Salad with Parmigiano-Reggiano
1 (6-pound) watermelon
6 cups water
2 tablespoons salt, divided
1 teaspoon pickling spice
3 (1/4-inch) slices fresh ginger
2 whole cloves
2 whole allspice
1 (3-inch) cinnamon stick
1 1/4 cups sugar
1 cup white vinegar
Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.
Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.
Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.
Yield: 10 servings (serving size: about 1/4 cup)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646400
Pickled Watermelon Rind
Use the rind to prepare this versatile condiment to serve with Chilled Seared Shrimp with Watermelon Pickle, grilled chicken, smoked pork, or ham and biscuits. A six-pound watermelon yields about two pounds of rind. Keep rind fully submerged in pickling liquid for best results, and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. Refrigerate for up to two weeks.
This recipe goes with Chilled Seared Shrimp with Watermelon Pickle, Watermelon Salad with Parmigiano-Reggiano
1 (6-pound) watermelon
6 cups water
2 tablespoons salt, divided
1 teaspoon pickling spice
3 (1/4-inch) slices fresh ginger
2 whole cloves
2 whole allspice
1 (3-inch) cinnamon stick
1 1/4 cups sugar
1 cup white vinegar
Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.
Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.
Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.
Yield: 10 servings (serving size: about 1/4 cup)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646400