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This is a great way to use up the rind from all the watermelon you enjoy during those summer BBQ parties!

INGREDIENTS

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To prepare watermelon rind, cut away all of the red flesh (and eat or enjoy with another dish!) so you just have strips of rind left. Cut rind into 1-inch by 2-inch chunks. Slice the dark green skin off so you just have the white and light green bits of the rind left. Pack the rind pieces into 6 clean pint jars, leaving about 1/2 inch headspace at the top of the jars. Toast Pickling Spice in a small skillet over medium heat for 1 to 3 min. or until just fragrant. Add about 1 1/2 tsp. of the toasted spice to each packed jar. In a medium saucepan, bring water, vinegar, sugar, and salt to a boil. Boil for 2 to 3 min., stirring to dissolve sugar and salt. Pour hot mixture into packed jars, making sure to cover rind pieces with liquid. Let cool to room temperature then seal and refrigerate. Enjoy after 24 hours. Will keep for several weeks in the fridge.

Enjoy as a side to any summertime meal. Great with BBQ, Asian, and Indian inspired dishes.

ITEMS IN THIS RECIPE

Pickling Spice

54

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Kosher Salt

48

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