Watermelon Rind Basil Lime Relish

Pickled Watermelon Rind

• 2 cups diced peeled watermelon rind with thin layer of pink flesh attached (1/2-inch pieces)
• 1 tbsp. pickling salt
• ¾ cups granulated sugar
• ½ cup apple cider vinegar
• 8 coriander seeds
• 8 peppercorns
• 4 allspice berries
• 4 coins fresh gingerroot
• 3 whole cloves

Relish

• ½ cup diced watermelon
• Prepared pickled watermelon rinds
• 1 tbsp. freshly grated lime zest
• ¼ cup freshly squeezed lime juice
• 2 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 1 tbsp. honey
• ½ tsp. salt
• ¼ tsp. black pepper
• ½ cup finely diced onion
• ½ cup finely diced red bell pepper
• 1 tbsp. finely chopped fresh basil leaves
• 1 tbsp. finely chopped fresh mint leaves

Pickled Watermelon Rind

1. In medium saucepan set over medium heat, bring 4 cups water and pickling salt to a boil. Add watermelon rind and cook, stirring occasionally, for 4 to 6 minutes or until tender. Using slotted spoon, transfer watermelon rind to 8-cup resealable container.
2. With pickling liquid still in saucepan set over medium-high heat, add sugar, vinegar, coriander seeds, peppercorns, allspice berries, ginger and cloves; bring to a boil. Boil, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved. Reduce heat to medium; cook at a simmer for 12 to 15 minutes or until slightly reduced.
3. Pour syrup over watermelon rinds (discard solids from syrup). Cover, keeping rinds submerged in liquid, then let cool to room temperature. Refrigerate for at least 1 day and up to 2 weeks.

Relish

1. In medium bowl, whisk together lime zest, lime juice, oil, vinegar, honey, salt and pepper.
2. Add watermelon rinds (discard syrup), onion, red pepper and watermelon flesh; toss to combine. Stir in basil and mint.
3. Let stand for 10 to 15 minutes or until flavors are married.