Gingered Watermelon Rind
You can never have too many side dish recipes, so give Gingered Watermelon Rind a try. This recipe serves 12. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 159 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up sugar, vinegar, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Cut watermelon in half. Scoop out watermelon pulp; reserve for another use. Carefully remove outer green layer from watermelon rind using a vegetable peeler.
Cut peeled rind into 1 1/2-inch cubes to measure about 4 cups.
Combine rind and salt in a large zip-top plastic bag. Seal and refrigerate 24 hours, turning bag occasionally.
Remove rind from bag; drain. Rinse rind thoroughly under cold water; drain.
Place rind in a large saucepan. Cover with water to 2 inches above rind; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until crisp-tender.
Drain and rinse under cold water; drain well.
Place rind in a large bowl.
Combine sugar and remaining ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves.
Pour hot sugar mixture over rind; let stand at room temperature 2 hours. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 3 weeks.