The basic Southern watermelon rind pickle is pretty much as good as ever, and there are many methods to play with the seasoning: attempt adding ginger and celery seeds, or red pepper and star anise.
This recipe for a no-waste watermelon gazpacho is garnished with a stripped-down watermelon rind pickle, which you may as well use for many different issues, like summer cheese plates, salsa, or as a part of a chopped salad:
Pickled Watermelon Rind
INGREDIENTS
- 1 cup sherry vinegar
- ⅔ cup water
- ⅓ cup sugar
- pinch of salt
- 1 cup watermelon rind, trimmed of inexperienced and pink components, diced small
INSTRUCTIONS
- Mix vinegar, water, sugar and salt in a small pan and produce to a boil.
- Add the watermelon rind, take off the warmth, and permit to chill within the liquid.
