Ingredients
Scale
- 4 cups watermelon rind, peeled and cut into 1-inch cubes
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon peppercorns
- 1 lemon, thinly sliced
Feel free to substitute the apple cider vinegar with white vinegar if you prefer a milder taste, or add a bit of ginger for a spicy kick, inspired by the vibrant flavors I encountered during my travels in Spain.
Instructions
- Begin by peeling the green skin off the watermelon rind and cutting it into 1-inch cubes. This step always reminds me of the patience my daughters, Olivia and Isabella, demonstrate when helping in the kitchen.
- In a medium saucepan, combine the sugar, apple cider vinegar, water, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. The aroma is reminiscent of those summer days with Nonna Rosa.
- Add the cloves, cinnamon stick, peppercorns, and lemon slices to the boiling mixture. Allow the spices to infuse their flavors for about 5 minutes.
- Add the watermelon rind cubes to the saucepan. Reduce the heat and let it simmer, uncovered, for 30 minutes or until the rind becomes translucent and tender.
- Remove from heat and let the mixture cool to room temperature. Transfer the pickles to a clean jar, cover, and refrigerate for at least 24 hours to let the flavors meld together, much like our family stories woven over generations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International