Mommy's Watermelon Rind Pickles

Name: Mommy's Watermelon Rind Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 teaspoons cracked allspice; 118 milliliters balsamic vinegar; 414 milliliters cider vinegar; 2 sticks (3-inch) cinnamon; 1 lemon, thinly sliced; 118 milliliters salt; 473 milliliters sugar; 2 liters water, divided; 1 large watermelon, quartered

Mommy's Watermelon Rind Pickles might be just the side dish you are searching for. One serving contains 1052 calories, 10g of protein, and 3g of fat. This gluten free and vegan recipe serves 3. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, balsamic vinegar, cider vinegar, and a few other things to make it today.

Instructions

Cut pulp from watermelon rind, leaving a small amount of red pulp on rind. Reserve pulp for another use.

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Watermelon

Beef

Cut rind into 1-inch cubes, and place in a large bowl.

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Beef

Equipment you will use

Bowl

Stir together salt and 2 quarts water.

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Water

Salt

Pour over rind. Cover and chill 8 hours.

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Beef

Drain; rinse well.

Combine rind with water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tender.

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Water

Beef

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Dutch Oven

Drain.

Combine remaining 2 cups water, vinegars, and next 5 ingredients in Dutch oven or very large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until mixture becomes a thin syrup.

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Syrup