Pickled watermelon rinds
Watermelon rinds can be used to make not only delicious candied fruit, jams and jams. They can also be pickled! Yes, yes, you heard right! Such sweet and salty slices of rinds are perfectly combined with roasted, baked or grilled meat.
Pickled watermelon rinds
Watermelon rinds can be used to make not only delicious candied fruit, jams and jams. They can also be pickled! Yes, yes, you heard right! Such sweet and salty slices of rinds are perfectly combined with roasted, baked or grilled meat.
Ingredients
| watermelon rinds 0.5 kg |
| salt 4 tbsp. |
| apple cider vinegar 1 tbsp. |
| sugar 1 tbsp. |
| water 6 tbsp. |
| SPICES: |
| cloves |
| peppercorns |
| cinnamon stick |
| oregano |
Instructions
Step 1
Peel the crusts, remove the tough part, leaving only the light-colored flesh. Cut into small bars.
Step 2
In a saucepan, mix 5 cups of water with 3 teaspoons of salt and bring to a boil. Drop in the crusts, cook for about 5 minutes, then drain.
Step 3
In a separate saucepan, mix 1 cup water with 1 teaspoon salt, vinegar, sugar and spices. Stirring, bring to a boil. Transfer the crusts to jars.
Step 4
Pour over the marinade, cool and put in the refrigerator.
Step 5
Such crusts are marinated for at least 2 hours and kept in the refrigerator for about 2 weeks.
