With pickled watermelon rind, this fresh and tangy relish is perfect for summer charcuterie spreads and cheese boards.

• 2 cups diced peeled watermelon rind with thin layer of pink flesh
• 1 tbsp. pickling salt
• 3/4 cups granulated sugar.
• 1/2 cup apple cider vinegar
• 8 coriander seeds
• 8 peppercorns
• 4 allspice berries
• 4 coins fresh gingerroot
• 3 whole cloves

1. In medium saucepan set over medium heat, bring 4 cups water and pickling salt to a boil. Add watermelon rind and cook, stirring occasionally, for 4 to 6 minutes or until tender. Using slotted spoon, transfer watermelon rind to 8-cup resealable container.
2. With pickling liquid still in saucepan set over medium-high heat, add sugar, vinegar, coriander seeds, peppercorns, allspice berries, ginger and cloves; bring to a boil. Boil, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved. Reduce heat to medium; cook at a simmer for 12 to 15 minutes or until slightly reduced.
3. Pour syrup over watermelon rinds (discard solids from syrup). Cover, keeping rinds submerged in liquid, then let cool to room temperature. Refrigerate for at least 1 day and up to 2 weeks.

Prep Time:

5 mins

Cook Time:

None

Difficulty:

EASY

Servings: