Recipe: Sweet Clove-Scented Watermelon Rind Pickles

Makes about 3 cups

- 4 cups white part of watermelon rind, cut into ½-inch cubes
- ¼ cup kosher salt
- 2 cups sugar
- 1 cup cider vinegar
- 10 whole cloves

1. In a large bowl, combine the rind and salt, tossing to coat. Cover and refrigerate overnight.

2. Drain and rinse the rind well; drain again. Place in a medium saucepan with water to cover. Bring to a boil, reduce heat to medium-low and simmer gently 5 minutes. Drain in a colander and set aside.

3. In the same saucepan, combine sugar, vinegar and whole cloves. Bring to a boil, add rind and bring to a boil again. Reduce heat to low and simmer 5 minutes. Remove from heat and let cool to room temperature. Transfer to a jar, cover and refrigerate 48 hours before using. The pickles will hold up to 6 weeks in the refrigerator.

Data per 2 tablespoon serving:
Calories 47
Protein 0.19g
Fat 0.02g
Carbohydrates 12.41g
Sodium 113mg
Saturated fat 0g
Monounsaturated fat 0g
Polyunsaturated fat 0.01g
Cholesterol 0mg

From "Quick Pickles: Easy Recipes with Big Flavor" by Chris Schlesinger, John Willoughby and Dan George.