an acquired taste. everyone liked one, but took no more...
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats. This recipe first appeared in our June/July 2011 BBQ issue.
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Credit: Todd Coleman
MAKES 6 CUPS
1¾ lb. peeled watermelon rind, cut into 1″ pieces
4 cups sugar
2 cups apple cider vinegar
3 whole cloves
1 cinnamon stick
Bring a large pot of water to a boil; add rind. Cook until just tender, about 15 minutes. Divide rinds among two 24-oz. glass jars. Bring sugar, vinegar, cloves, and cinnamon to a boil in a 4-qt. saucepan over high heat; pour over rinds. Seal jars with lids; let cool. Chill.
