Pickled Watermelon Rind with Ginger and Jalapenos

1. 1

   In a small saucepan, combine the water with the vinegar, sugar and salt and bring to a boil, stirring until the sugar is dissolved, about 3 minutes.

2. 2

   Layer the watermelon rind, ginger and jalapeno in a 1-quart heatproof glass jar and cover with the pickling liquid.

3. 3

   Let stand at room temperature for 3 hours.

4. 4

   Cover and refrigerate for at least 12 hours.

5. 5

   Drain the pickles before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.