Pickled Watermelon Rinds
by Market Chef Monique Santua of Gastromonique
3 c watermelon rind cut into bit sized pieces
1 1/2 c watermelon juice
1/4 c Round Rock honey
1/4 c lime
1/4 c white wine vinegar
1/4 c rice wine vinegar
1 cinnamon stick
1 tbs salt
Place watermelon in a bowl with salt for at least 1 hour – up to overnight. Remove from liquid and rinse. Place in mason jars.
In a small pot, bring watermelon juice, honey, lime, vinegars, and cinnamon stick to a boil.
Pour into jars of watermelon and let cool. Refrigerate for 24-48 hours.