Quick-Pickled Melon Rind

Submitted by: Academy Canada Culinary Class
Rate it!
[print]   [share recipe]   [share website]
Difficulty: Medium
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 cups watermelon canary melon rind, skin removed (the part between the coloured flesh and the skin)
2 tsp kosher salt, coarse
1 cup red onion, sliced thinly
Pickling Liquid:
3/4 cup apple cider vinegar
1/2 cup white sugar
2 tsp pickling spice
1 tsp kosher salt
1 cup water
1/2-inch fresh ginger, sliced
Mix together the melon rind, onion and salt. Set aside for about a half hour while you prepare the pickling liquid.
Mix all the pickling liquid ingredients together in a saucepan and bring to a boil. Boil for two minutes and remove from heat.
Pack the melon mixture into a glass jar large enough to hold 3-4 cups. Pour the hot liquid in the jar and allow everything to cool. Cover and refrigerate overnight.
Yield: 3-4 cups of pickles

Be the first to comment...