Pickled Watermelon Rind with Apple Cider Vinegar (American South)

Sweet pickled watermelon rind is a delicious way to use up the rinds from summer's juicy melons. These pickles will keep for up to two weeks in the refrigerator. Serve this classic Southern favorite as an accompaniment to cheese and crackers, or enjoy it alongside a sandwich or hamburger.

1 lb watermelon rind (from a 3 lb piece watermelon)
3 Tbsp. + 1 tsp. sea salt
1½ cups apple cider vinegar
1½ cups sugar
2 Tbsp. pickling spice

Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2x½” strips.

In a medium saucepan, combine 5 cups water with 3 Tbsp. salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).

In reserved saucepan, combine vinegar, sugar, pickling spice, remaining tsp. salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind.

Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.

Makes 8 servings.