2 cups white part of melon rind (no green, no red), cut into strips ¼ inch wide and 1 inch long (or ½ inch cubes)

2 tablespoons kosher salt

1 cup sugar

½ cup cider vinegar

1 cinnamon stick

5 whole cloves

  1. Rub the cubes of rind with salt and allow them to sit in the refrigerator overnight.
  1. Rinse the rind cubes well, and place them in a saucepan with water to cover. Bring to a boil and boil for 10 minutes.  Remove them from heat, drain and set aside.
  1. In the same saucepan, combine the sugar, vinegar, cinnamon and cloves and bring to a boil. Add the reserved rind cubes and boil again for 10 minutes.
  1. Remove the mixture from the heat and allow it to cool to room temperature, then pour it into a jar and cover tightly. Allow it to stand in the refrigerator for 1 week before using(The pickles will keep, covered and refrigerated, for up to 6 weeks.)


adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill


 USE WITH:  Nana’s pickled shrimp and watermelon rind




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