Ingredients
1 5-lb. watermelon 1 cup apple cider vinegar ½ cup water 2 teaspoons pickling spice ½ cup sugar 4 teaspoons kosher salt ¼ cup candied ginger 2 cinnamon sticks 4 black peppercornsMake It
Cut watermelon into 1-inch slices. Remove most of the fruit and leave ¼ inch on the rind. Slice off the green skin, but leave the white part and cut into bite-sized chunks. Fill glass canning jars with chunks–about 2 quarts. Make the brine: add remaining ingredients to pot and bring to a boil. Remove from heat and let cool slightly. Pour brine over the watermelon. Refrigerate 24 hours, then serve. WebMD Article Reviewed by Kathleen M. Zelman, MPH, RD, LD on July 10, 2018© 2019 WebMD, LLC. All rights reserved.
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