Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats. This recipe first appeared in our June/July 2011 BBQ issue.
- 1 3⁄4 lb. peeled watermelon rind, cut into 1″ pieces
- 4 cups sugar
- 2 cups apple cider vinegar
- 3 whole cloves
- 1 stick cinnamon
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.