WATERMELON RIND PICKLE (about 2 cups)
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
- Rub the cubes of rind with salt and allow them to sit in the refrigerator overnight.
- 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.
- 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.
- 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