Infused with warming, peppery notes from allspice, recent ginger, and black peppercorns, in addition to a refined floral aroma from bay leaves, these pickled watermelon rinds are a delightfully crunchy-tangy accoutrement so as to add to cheese boards and extra. The superbly balanced ratio of sugar to vinegar helps to make sure the pickles aren’t too sharp whereas a skinny layer of pink flesh is left on the rind items for a pop of colour and trace of sweetness. Simply notice that the outer inexperienced pores and skin of the rind has an disagreeable powerful texture — use a vegetable peeler to take away it earlier than pickling.

How ought to I serve pickled watermelon rinds?

Pickled watermelon rinds are scrumptious eaten on their very own, however there’s a lot extra you are able to do with the crunchy, spiced bites. The candy and tangy taste works effectively with salty cured meats and fatty cheeses dn a charcuterie plate. Thinly slice and use to garnish a Bloody Mary or give an additional punch to sandwiches, or chop up the pickles and use as a relish for burgers and sizzling canine. Make sure you reserve the leftover brine for including a candy and spicy kick to cocktails.

Notes from the Meals & Wine Check Kitchen

Be at liberty to substitute the distilled vinegar for apple cider vinegar so as to add an added layer of fruity tang to the pickles.

Additionally keep in mind that these are fridge pickles (not canned), in order that they have to be saved chilled.

Make forward

The pickles could be saved within the fridge for as much as two weeks.

This recipe was developed by Jasmine Smith; the textual content was written by Sheela Prakash.