Pickled Watermelon Rinds

Ingredients and Weight:

• Watermelon rinds (from 1 medium watermelon), 1 pound
• White vinegar, 1 cup
• Sugar, 1/2 cup
• Salt, 1 tablespoon
• Cinnamon stick, 1 (3-inch)
• Whole cloves, 6
• Red pepper flakes, 1/4 teaspoon

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour plus overnight chilling

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Cut the watermelon rinds into 1-inch cubes.
2. In a large saucepan, combine the watermelon rinds, vinegar, sugar, salt, cinnamon stick, cloves, and red pepper flakes.
3. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 1 hour, or until the rinds are tender.
5. Remove the pan from the heat and let cool slightly.
6. Transfer the rinds to a glass jar and cover with the pickling liquid.
7. Refrigerate for at least overnight before serving.

Nutritional Information:

(Per serving)

• Calories: 50
• Fat: 0 grams
• Carbohydrates: 12 grams
• Protein: 1 gram
• Sodium: 250 mg

Dish Characteristics:

• Sweet, tangy, and slightly spicy
• Crunchy and refreshing
• Perfect appetizer or side dish

User Comments:

• "These are so delicious! I love the sweet and tangy flavor."
• "I've never had pickled watermelon rinds before, but they're amazing!"
• "These are so easy to make and they're so refreshing."

Special Precautions and Tips:

• Use a sharp knife to cut the watermelon rinds.
• Do not overcook the rinds, or they will become mushy.
• If you don't have any cloves or cinnamon sticks, you can substitute 1 teaspoon of ground cinnamon.
• These pickles will keep for up to 2 weeks in the refrigerator.