Just in time for the holiday weekend!! Let’s bust out the watermelons and swing into summer at last 🙂 The flesh of the watermelon provides a sweet topper for spicy arugula salad, and the pickled rinds make an unexpected side to grilled burgers, dogs, potato salad and a cold bottle of beer. Just like actual pickles, only cuter and niftier!
I suggest trying those miniature melons you see at the supermarket starting this time of year. Buy a couple pounds at least; this recipe doubles easily from there.
Pickled Watermelon Rinds
- 2.5 (about) pounds of watermelons (use small ones to make cutting easier)
- 2 TBPS red wine vinegar (or whatever kind you have/like)
- 1 TBSP sugar
- a pinch of salt
- 1/2 cup of water
Halve the watermelons then slice into wedges. Cut off and set aside the pulp (the pink part) for use however you choose — particularly large-diced on a salad — leaving just the rind.
Using a knife, cut off the dark green outer layer and then slice the remaining rind into two-inch pieces.
In a small pot, combine the rinds, vinegar, sugar, a pinch of salt and 1/2 cup of water. Heat on the stove on high until boiling; once it boils, reduce heat to medium and cook, stirring, for 7-10 minutes or until the rinds are translucent and softened (test with a fork). Remove from the heat and set aside to cool. When they are at room temp, serve them without the extra liquid.
IF YOU ARE making a salad, whip up a nice vinaigrette from the leftover pickling liquid plus equal parts olive oil and mustard. Feta is also a worthy addition to a watermelon-arugula salad 🙂
** Have a wonderful Memorial Day weekend, everyone **