A firm 4-pound watermelon should yield enough rind for this recipe. The pickled rind, which can include green and white parts and a thin layer of pink, can be stored in a resealable container and refrigerated for 2 to 3 weeks.
Servings: 3 cups
- For the rind
- 2 1/2 pounds firm watermelon rind (tough outer peel removed), cut into 2-inch squares
- 1 cup freshly squeezed lime juice
- 1/4 cup salt
- For the pickling liquid
- 1 1/2 cups sugar
- 3 cups champagne vinegar
- 15 whole cloves
- 15 whole allspice
- 4 cinnamon sticks
- 2 tablespoons mustard seed
For the rind: Combine the watermelon rind, lime juice and salt in a large nonreactive saucepan; add enough water to cover. Bring to barely a boil over medium-high heat, then reduce the heat to medium, maintaining the liquid just below the bubbling point. Cook, uncovered, for 2 hours or until the rind is fork-tender. Strain and let cool in a large resealable container.
For the pickling liquid: Combine the sugar, vinegar, cloves, allspice, cinnamon sticks and mustard seeds in a medium nonreactive saucepan over medium-high heat and bring to a boil, then reduce the heat to medium so that the liquid cooks just below a boil for 10 minutes.
Remove the mixture from the heat and pour over the cooled watermelon rind; let cool to room temperature. Cover and refrigerate until ready to serve.
At this point, the rind can be served as a condiment or relish or used to make Watermelon Mostarda (see related recipe).
From Liam LaCivita, executive chef of the Liberty Tavern in Clarendon.
Tested by Doris Truong.
Email questions to the Food Section at firstname.lastname@example.org.