Recipe for bread and butter watermelon rind pickles

Bread and butter watermelon rind picklesKaroline Boehm Goodnick for The Boston Globe

Makes 6 cups

With watermelon on the menu for just about every summer gathering, there is sure to be plenty of rind for pickling. This quick vinegar pickle could not be easier and pairs well with the season’s finest, like fried chicken and grilled meats. The only trick is to remember to plan far enough ahead so that the pickles will be ready in time for the party.

½	medium watermelon
1½	cups sugar
1½	cups cider vinegar
½	cup water
1	tablespoon salt
1	piece (2 inches) cinnamon stick
2	whole cloves
1	tablespoon mustard seeds
½	teaspoon ground turmeric
1	jar (3 ounces) cocktail onions, drained and rinsed

1. Cut the watermelon into approximately 8 wedges. Remove all but ¼ inch of flesh along the edge of the rind. Using a peeler, remove the dark green, hard shell exterior. Cut remaining rind into 1-inch pieces. You should have about 8 cups of rind.

2. In a large, heavy-bottom pot, combine sugar, cider vinegar, water, salt, cinnamon stick, cloves, mustard seeds, and turmeric. Stir well. Bring liquid to a boil. Add watermelon. Lower heat, cover, and simmer for 10 minutes, stirring often. Add cocktail onions.

3. Transfer to a large bowl. Cool on counter for 30 minutes, stirring often. Transfer to a glass jar with a lid and refrigerate for 3 days before serving.
Karoline Boehm Goodnick