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Pickled Watermelon Harvest

Yields: 4 cups

Chilling Time: 8 hr

Cooking Time: 1 hr

What You'll Need:
9 cups water, divided
3 cups 1-inch chunks peeled watermelon rind (see Tips)
2 carrots, peeled and sliced into 1/2-inch chunks
2 cups cauliflower florets
3/4 cup white vinegar
3 1/2 cups sugar
1/2 teaspoon whole cloves
Zest of one orange

What To Do:
1. In a large pot over high heat, bring 8 cups water and the watermelon rind to a boil. Boil 15 to 20 minutes, or until rind is fork-tender; drain and return rind to the pot.

2. Add remaining water, the carrots, cauliflower, vinegar, sugar, cloves and orange zest; bring to a boil over high heat. Reduce heat to medium and cook 35 to 40 minutes, or until liquid has thickened slightly, stirring frequently. Remove from heat and allow to cool.

3. Transfer to an airtight container and chill overnight before serving.

Note:
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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