Watermelon Rind Pickles

1. Prep the rind. Trim away the red flesh and peel off the dark green outer skin. Cut the pale rind into 3/4-inch cubes. Aim for even pieces so they pickle at the same pace.

   

2. Salt soak (quick and helpful). In a large bowl, dissolve the kosher salt in 2 cups water. Add the rind cubes and let soak for 20 minutes. Drain, then rinse the rind under cool water.

3. Make the brine. In a medium saucepan, combine apple cider vinegar, white vinegar, sugar, and 1/2 cup water. Add mustard seeds, peppercorns, cinnamon, cloves, bay leaf (if using), and red pepper flakes (if using). Bring to a boil, stirring to dissolve the sugar.

4. Quick simmer. Add the rinsed rind to the boiling brine. Reduce heat to a lively simmer and cook for 8 to 10 minutes, until the rind turns slightly translucent but still feels firm when you bite into a piece.

   

5. Jar it up. Use a slotted spoon to pack the warm rind into a very clean, heat-safe jar. Pour the hot brine and spices over the top until the rind is fully submerged. Leave a little room at the top to avoid spills when you move the jar.

6. Cool, then chill and pickle. Let cool to room temperature (this helps avoid temperature shock and extra condensation). Then seal the jar and refrigerate for at least 24 hours before eating. The flavor deepens and mellows as it sits.

   

Matt's tiny tip: If you want extra crisp edges, keep the simmer closer to 8 minutes and cut the rind a touch bigger. If you want more tender, go to 10 minutes. Either way, taste as you go. That is not a suggestion, it is kitchen law.