summer is coming to an end and we saved up our watermelon rinds to serve through early fall! it’s not too late to make some at home or if you are in the area, pick em up from the grab ‘n go at little goat!
the relish is great with sweet scallops or try over grilled steak, on a burger, over pork tenderloin… really anything!
pickled watermelon relish
yield: 2 cups relish
watermelon rind pickles
rind of 1 small watermelon, green skin peeled off and pink flesh removed so only the white rind remains
8 cups warm water
1 cup salt
1 tablespoon calcium chloride
- combine salt and calcium chloride in warm water. add cleaned watermelon rind and allow to sit in refrigerator for 72 hours. after 72 hours, drain salt liquid from rind. in a medium stock pot combine salted watermelon rind with:
12 cups water
6 cups sugar
4 cups apple cider vinegar
1 cinnamon stick
2 dried Thai chilies
1 tablespoon coriander seeds
1 star anise
- simmer all ingredients for 90 minutes, until slightly translucent and soft.
pickled watermelon relish
1 cup pickled watermelon rind, small diced
½ cup shallot, minced
1 tablespoon mint, chiffonade
1 lemon, juiced
1/3 cup extra virgin olive oil
- combine all ingredients. Salt to taste. great when served over seafood!