Transform leftover watermelon rinds into a delightful sweet and tangy pickle treat with this easy recipe.
Peel the green outer layer of the watermelon rind and cut it into bite-sized pieces.
Use a vegetable peeler for easier removal of the green outer layer.
Slice the onion thinly and set aside.
A sharp knife ensures even slices and prevents tearing.
In a large bowl, layer the watermelon rind and onion slices, sprinkling pickling salt between layers.
Letting the mixture sit with salt draws out excess moisture, enhancing the pickling process.
Cover the mixture with ice cubes and let it stand for 1.5 hours.
The ice helps keep the ingredients crisp during the salting process.
Drain and rinse the watermelon rind and onion mixture thoroughly.
Ensure all the salt is rinsed off to prevent overly salty pickles.
Combine sugar, mustard seeds, turmeric, celery seeds, ground ginger, peppercorn, and white vinegar in a saucepan and bring to a boil.
Stir the mixture constantly to dissolve the sugar completely.
Add the watermelon rind and onion mixture to the boiling brine and return to a boil.
Ensure all pieces are submerged in the brine for even flavoring.
Pack the hot mixture into sterile jars, leaving 1/4-inch headspace, and seal with lids.
Use a ladle to carefully transfer the hot mixture into jars to avoid spills.
Process the sealed jars in boiling water for 10 minutes to ensure proper preservation.
Ensure the jars are fully submerged in boiling water for effective sealing.
Allow the jars to cool and store them in a cool, dark place. Enjoy your pickles after a week of marination.
The flavors develop better over time, so patience is key.
