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Quick Pickled Watermelon Rind and Cucumber Salad
Recipes
Quick Pickled Watermelon Rind and Cucumber Salad
8 servings
about 24 hours total (Active 15 minutes)

Ingredients

  • 1 lemon, for zest/juice
  • 2 cups watermelon rind
  • 2 cups apple cider vinegar
  • ½ cup sugar
  • 1 teaspoon fresh thyme leaves
  • 2 star anise
  • 4 seedless cucumbers, thinly sliced
  • ½ cup roasted pistachios, coarsely chopped
  • 1 cup crumbled feta cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Prep

    • Peel 3 half-inch strips lemon peel (no white) and squeeze lemon for juice (2 tablespoons).

Steps

    1. Cut watermelon rind into 1-2-inch pieces (leaving ¼-inch of red flesh intact). Pour vinegar, sugar, lemon peel, juice, thyme, and anise in a large saucepan and bring to a boil. Add watermelon rind and continue to boil for 5 minutes.
    2. Carefully pour into prepared mason jars; seal and chill for 24 hours.
    3. Peel cucumbers with mandolin (or vegetable peeler) and place in large salad bowl; chop pistachios. Toss feta, pickled melon, 4 tablespoons pickling juice, pistachios, salt, and pepper with cucumbers. Serve.