Heat water, apple cider vinegar, sugar, kosher salt, cinnamon stick, cloves, and peppercorns in a saucepan until salt and sugar dissolve. Discard cinnamon stick.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Don't throw out your watermelon rinds! Use them to make crunchy waste-free pickles.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. water | ||
| ½ c. Hy-Vee apple cider vinegar | ||
| ⅓ c. Hy-Vee granulated sugar | ||
| 1 tsp. kosher salt | ||
| 1 (3-inch) cinnamon stick | ||
| ¼ tsp. whole cloves | ||
| ¼ tsp. whole black peppercorns | ||
| 2 c. watermelon rinds | ||
| ½ c. red onion, sliced |
Things To Grab
- Saucepan
- Pint jar
Directions
Peel watermelon skin; cut pulp from rind leaving a thin layer of pink. Pack 2-inch rind sticks and red onion slices into a pint jar. Pour brine on top. Cover and refrigerate 4 hours or overnight. Store in refrigerator for up to 1 month.