Watermelon pickles, today’s great example of recycling, are appearing on many new popular high-end restaurant menus. You can make your own. First enjoy the sweet nutrition-packed fruit, then cut off the green outer rind and discard; trim the white inner core and cut it into bite-sized pieces to make the pickles. With the the aid of the VacuVin Instant Pickler, it will take only hours to taste your own watermelon pickles. Watermelon pickles are versatile, going well with a variety of foods, from burgers, steak , chicken to simple cottage cheese. They are a great pick-me-up.
4 cups cubed watermelon rind (white part)
4 cups water
1 cup granulated sugar
1/2 cup white or cider vinegar
2 tablespoons chopped fresh gingerroot
2 dried whole red chile peppers
8 whole peppercorns
1. In a large saucepan, heat watermelon rind and water to boiling. Cook 5 to 10 minutes until tender. Drain.
2. Return the rind to the saucepan and add the remaining ingredients. Bring to a boil and cook for 5 minutes, stirring to make sure the sugar is dissolved. Remove from heat and cool mixture completely. Once cool, spoon into the bottom of the VacuVin. Cover and extract the air. Refrigerate 4 hours or overnight. Store in the refrigerator up to 6 months. Makes two 16-ounce jars of pickles.