There's something about the heat (and humidity) of summertime in Atlanta that makes me want to do nothing more than channel my inner "southerness" (I am a 4th generation southerner, after all) and enjoy some of the deep South's simple culinary pleasures. Southern gastronomy is replete with awesome recipes made from some of the most simple ingredients-some of which you would even probably think there would be no good use for-like watermelon rinds. Ready to take on a fun summer of tackling some awesome southern classics-the kosher way- I thought what better way to start this adventure than with these awesome spiced pickled watermelon rinds. Maybe the concept of 'sustainability', inculcated in me at Kennesaw State University, did register with me after all.
*Note: Takes 2 days preparation Parve
Step by Step
Cut the watermelon rinds into strip (like from a triangular slice of watermelon) and pare the skin using a peeler, and remove all of the remaining red portion of the watermelon using a knife (and peeler, as needed).
Cut the rinds into 3/4"-1 1/4 pieces and place in a large container or soup-pot. To make the brine, combine 2 quarts of water with 1/2 cup of salt and pour over the rinds, to cover, and let soak in the refrigerator,overnight.
Set rinds aside. In a large pot, combine the water (3 cups), vinegar, sugar, cinnamon sticks, cloves, allspice, and lemon and bring to a steady boil. Boil, covered, for 5 minutes. Add the watermelon rinds to the sugar/vinegar mixture and liquid back to a boil.
Lower heat and simmer 45 minutes, or until the rind is somewhat clear and easily pierced with a fork. Remove from the heat and spoon the rinds into a glass jar (I recommend Mason jars- big fan) and cover with the spiced syrup-liquid. Refrigerate and enjoy