Cardamom Pickled Watermelon Rind
 
Makes 2 quarts
Ingredients
  • For the Pickles:
  • 5 cups (1,130 grams) water (100°F/38°C)
  • ⅓ cup (90 grams) fine sea salt
  • 6 cups (740 grams) chopped watermelon rind (see Kitchen Note)
  • 6 green cardamom pods, split
  • 2 teaspoons whole coriander seeds, lightly crushed with a mortar and pestle
  • 2 teaspoons whole pink peppercorns, lightly crushed with a mortar and pestle
  • 1 small lime (60 grams), thinly sliced
  • 2 plump garlic cloves (15 grams), peeled and halved
  • 1-inch piece fresh ginger, peeled and sliced
  • 2 to 3 fresh chiles of your choice, halved with seeds (habanero, jalapeño, etc.)
  • For the Brine:
  • 1½ cups (340 grams) water
  • 1¼ cups (280 grams) white or rice vinegar
  • ½ cup (170 grams) mild honey
  • 1½ teaspoons (8 grams) fine sea salt
Instructions
  1. In a large bowl, stir together the water and salt until the salt is completely dissolved. Transfer the chopped watermelon rind to the bowl; cover and refrigerate for 6 to 12 hours.
  2. Sterilize your jars.
  3. Rinse the watermelon rind under cold running water and drain it well in a colander. In a large saucepan, prepare the brine by stirring together the water, vinegar, honey, and salt. Bring the mixture to a boil over high heat, add the drained watermelon rind to the pot, and return the mixture to a boil. Cook for about 5 minutes, skimming off any foam that may form on the surface.
  4. Sprinkle in a few teaspoons of the spices in the bottom of each hot, drained, sterilized jar. Remove the pot from the heat and use a ladle to pack the watermelon rind into the jars, alternating with the lime, garlic, ginger, chiles, and remaining spices. Pour the brine into the jars, leaving about ¼ inch of headspace. Run a clean spoon down the side of the jars to release any trapped air bubbles. Position the lids and cool to room temperature. Store the watermelon pickles in sealed jars in the refrigerator for up to 3 months.
Notes
To prepare the rind, cut away the inner red flesh for eating or making into Watermelon Jelly. Use a vegetable peeler to remove the green outer skin, and cut the white flesh into consistently sized chunks, about 1 inch or to your preference. If you prefer a fancier pickle, try cutting them into fun shapes using a fluted knife or small cookie cutter.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/recipes-pages-sarah-owens-toast-jam/