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These turned out pretty good but I thought they were too syrupy-sweet. I thought it seemed like a lot of sugar but I didn't want to stray from the recipe. I would decrease the sugar next time and also leave out the spices but that's just a personal preference. The only other watermelon rind pickles i've had were soft but these were very crunchy.
Basic is to overnight soak the rind in salt water, using Kosher or Sea salt. Sugar might be brown or blend. Vinegar flavor is individual selection - careful that it not overpower flavor. Cinnamon & cloves are naturals, as well as allspice. This recipe nicely includes mustard seeds. I don't bother to tie up spices as they are easily fished out.