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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pickled Watermelon Rind

Source: dLife

Sweet pickled watermelon rind perfect for a hot summer day.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	3752.8

Total Carbs	946.6 g

Dietary Fiber	49.6 g

Sugars	780.1 g

Total Fat	18.4 g

Saturated Fat	2.0 g

Unsaturated Fat	6.1 g

Potassium	13771.9 mg

Protein	75.0 g

Sodium	1524.0 mg

Dietary Exchanges 18.4 Fat, 61.5 Fruits, 0.8 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 lb Watermelon, fresh, 15" x 7 1/2" 6.0
6 cup cold water 2.0
2 tbsp salt 0.25
0 1/4 oz pickling spice 3.0
3 pinch ginger root slices 2.0
2 each whole cloves 2.0
2 each whole allspice 1.0
1 each cinnamon sticks 1.25
1 1/4 cup sugar 1.0
1 cup distilled white vinegar

Directions

Carefully peel off green layer from watermelon using a vegetable peeler. Save watermelon for another use. Slice rind into 1/2 inch pieces.
Boil water and 5 teaspoons salt in a large pot over medium high heat. Place rind in pot and lower heat, simmer 15 minutes. Strain and place rind in a large bowl.
Add pickling spice, ginger, cloves, allspice, and cinnamon to a double layer of cheesecloth. Secure edges of cheesecloth together with string. Add cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar to a pot and let boil, mixing until sugar dissolves.
Spoon hot vinegar mixture over rind. Let cool to room temperature. Wrap and refrigerate 12 hours.
Drain rind mixture through a fine chinois over a pot. Place solids back into bowl. Boil liquid and spoon over solids. Refrigerate again for at least 8 hours.