Watermelon Rind Pickles
Yields 2 qts
INGREDIENTS
2 qts watermelon rind, 1/2 inch pieces
2 qts watermelon flesh
2 cup granulated sugar
16 fl oz water
16 fl oz apple cider vinegar
Directions
1. Remove the green rind, leaving white rind intact.
Cut the white rind in long strips, leaving a small end of watermelon flesh.
Cut rind into 1/2" pieces, odd ends are okay. You should have 2 quarts. Set aside in jars, or container.
Cut flesh of watermelon into small pieces and process in blender until smooth. Strain into a container, letting the pulp sit for 30 minutes. Do not press though strainer.
Bring watermelon juice to a simmer and reduce to about 2 cups. It should be syrupy. Keep an eye on this reduction, the sugars in the watermelon juice burn easily.
Add sugar, water, and vinegar. Bring to a simmer, stirring frequently, and cook until sugar is disolved.
Ladle over rind pieces. Let cool to room temperature, cover loosely, and refrigerate overnight.
Secure lid. Pickles will last for several weeks in refrigeration.
