Pickled Watermelon Rind - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A perfect summer snack, and a great way to use up watermelon rind!
Ingredients
- 4 quarts watermelon, white part of rind only, cut into 1-inch cubes
- 1 cup kosher salt
- 2 gallons water, divided
- 3 cups white vinegar
- 1/2 teaspoon mustard seed
- 1 teaspoon assorted color whole peppercorns
- 7 cups sugar
- 3 (1 quart) canning jars, with lids
Instructions
- In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight.
- Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally.
- Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While rinds are still hot, use a slotted spoon to transfer into the hot sterilized jars. Pour vinegar solution over rinds, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter overnight.
- Makes 3 quarts
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