Pickled Watermelon Rinds

Wow! This was a ton of work, but oh my, I love these things! With BBQ or on a burger, they are the perfect sweet/sour/acid combination.  But holy cow it was a long process.  Here's the recipe link again in case you are looking for it & here are some pictures of the process.  
We did use a relatively small watermelon that didn't produce all that much rind, so we didn't can anything just used a rubbermaid container. The most time consuming part of the deal was pealing the green part off the rind, I was glad mom was here & I had two sets of hands for that part of the project.  Maybe that's what makes me so much braver when she is in the kitchen with me :).  I wished I'd left a little more of the pink on the pieces just for the way they look. We are still enjoying this batch & I'm not sure I'll tackle it again this summer, but maybe next!


pickled-watermelon-rind recipe

Albert helped out with this project, adding the spices & cutting the lemon in super thin slices.

Albert & Mimi getting the pickling syrup ready to cook.

Rind on the left, syrup on the right.  It sure smelled good!