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Watermelon Rind Pickle (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 10/13/2015 - I've wanted a good recipe for watermelon rind pickle for some time, and here's the best one I've come up with yet. Feel free to adjust sugar levels for sweeter or more sour pickeles, as desired.
- Rind only of large (10-pounds or so) thick-skinned watermelon
- 2½ teaspoons kosher salt
- 2 teaspoons alum
- 1 tablespoon whole cloves
- ½ teaspoon whole black peppercorns
- 2 sticks cinnamon
- 4½ cups sugar
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 lemon, thinly sliced, no seeds
Peel the green skin from the watermelon, leaving just the rind.
Halve the watermelon, then scoop out the flesh.
Cut the watermelon rind into 2-by-1-inch pieces.
Dissolve ¼ cup salt in each quart of water; enough brine to fully cover the rinds.
Soak rind overnight in brine.
The next morning, drain the rind, rinse with fresh water and drain again.
Combine remaining ingredients in a saucepan, and boil for about 5 minutes. Spices may be tied in cheesecloth bag if you like.
Add rind a few at a time and simmer about 30 minutes, until rind is clear.
Pack rind in hot sterilized jars. Cover with boiling syrup and seal.
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