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Pickled Watermelon Harvest

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Pickled Watermelon Harvest

Now there's another reason to be wild about watermelon! Our Pickled Watermelon Harvest recipe is a tangy, sweet and spicy combo of pickled watermelon rind, caulifllower and carrots. This healthy go-along relish will wake up your taste buds in a flash.

Ingredients
  • 9 cups water, divided
  • 3 cups (1-inch) chunks peeled watermelon rind (see Tips)
  • 1/20 cup baby carrots, cut in half
  • 1/2 cup cauliflower, cut into small chunks
  • 1 cup white vinegar
  • 3 1/2 cups sugar
  • 1/2 teaspoon whole cloves
  • zest of one orange
Instructions
  1. In a large pot, bring 8 cups water and the watermelon rind to a boil over high heat. Boil for 15 to 20 minutes, or until the rind is fork-tender; drain and return rind to the pot.
     
  2. Add the remaining 1 cup water, carrots, cauliflower, vinegar, sugar, cloves and orange zest; bring to a boil over high heat.
     
  3. Reduce heat to medium, and cook 35 to 40 minutes, or until liquid has thickened slightly, stirring frequently.
     
  4. Remove from heat and allow to cool. Transfer to an airtight container and chill overnight before serving.
Notes

To prepare watermelon rind for this recipe, cut up a watermelon, separating the sweet pink meat from the white rind. Use a vegetable peeler to peel the green skin off the rind then cut the rind into 1-inch chunks.


For more watermelon recipes and tips, visit
www.watermelon.org.

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