Pickled Jalapeno Watermelon

Originally posted on injennieskitchen.com.

Perhaps the ultimate waste not, want not recipe. Remember safety first, though, so don’t use the eaten up rinds, that are covered in drool. This is meant for rinds that have had the watermelon flesh cut off. Come to think of it, this might even be a fun garnish for my watermelon-cilantro margaritas. Makes 2.5 pints.


1 1/2 cups/337 ml apple cider vinegar
3/4 cup/6 ounces sugar
1 quart washed watermelon rind, red flesh removed & sliced thin
1 medium jalapeno, sliced thin
1/2 teaspoon whole all spice berries
Freshly grated zest of 1 lime

Add vinegar and sugar to a deep glass microwave-safe bowl. Cook on HIGH power until boiling, about 6 minutes. Add the remaining ingredients and cook on HIGH for 2 more minutes. Spoon into sterilized clean glass canning jars and process in a hot water bath. Alternately may be stored in a tightly sealed jar in the refrigerator for up to one month.

Hot tip from Allandale: You can sterilize your canning jars just by running them through the dishwasher. If you don’t have a dishwasher, you may follow these guidelines. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s