Yield: Yields about 1 quart
Pickled watermelon rind is a Southern staple that takes the notion of wasting nothing to an entirely new level by transforming a part of the fruit that is ordinarily discarded into a sweetly sharp, pleasingly tender pickle. The Christmas-y notes from the spices make these translucent, yellow-gold bites a must-have condiment with pork, though they also go down easily straight from the jar.
This recipe is excerpted from The Chefs Collaborative Cookbook.
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