Pickled Melon Rind

Pickled Melon Rind 
with candied ginger

This recipe works with any melon rind: watermelon, cantaloupe or honeydew

Ingredients for pickled melon rind:
1 large melon
¼ cup salt
¾ cup sugar
¾ cup vinegar

1. Cut melon into wedges. Cut away outer “shell”. Remove rind, leaving a small amount of melon meat attached. Cut into chunks.
2. Place rind in a bowl with ¼ cup salt. Cover with water. Soak 12 hours in the refrigerator. Rinse well.
3. Prepare candied ginger.
4. Combine sugar and vinegar in a stockpot. Bring to boil and reduce heat to simmer, stirring constantly until sugar is dissolved.
5. Pack jars with melon and candied ginger. Pour liquid over top.
6. Store in refrigerator for 24 hours before serving to devevlop full flavor.

Ingredients for candied ginger:
1 ginger root, peeled and chopped
½ cup sugar

1. Place ginger in a heavy skillet. Cover with water. Bring to boil and reduce to simmer.
2. Cook until ginger is translucent and liquid reduced, about 30 minutes.
3. Add ½ sugar. Stir. Continue on medium until sugar crystallizes, about 20 minutes.
4. Remove from heat and cool completely.

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