Watermelon Rind Pickles
2 pounds peeled watermelon rind, cubed
2 cups apple cider vinegar
2 cups water
1 1/2 cups granulated sugar
2 tablespoon + 2 teaspoons kosher salt
1 teaspoon red pepper flake
2 teaspoon allspice berries
1/2 teaspoon anise seeds
1 teaspoon nutmeg
1/4 cup chopped candies ginger
Remove the rind from the watermelon making sure to leave about 1/2 inch of pink on the rind. Peel the green off of the rind using a potato peeler. Cut the watermelon rind into 1 inch cubes. To prepare the brine combine the water, vinegar, sugar, spices and ginger in a large stockpot over medium high heat. Bring the brine to a boil and then add in the watermelon chunks and bring to a boil again. Once it comes to a boil, remove the pot from the heat and let it sit 30 minutes. Pour the pickles into clean/sanitized mason jars and seal with a lid. Allow the pickles to cool completely before putting into the refrigerator. Pickles will last up to 30 days in the refrigerator!
