Yields 2 pints
2 pounds Texas Watermelon rind, 1-inch cubes ‒ See note
3 tablespoons kosher salt
8 cups sugar
2 cups apple cider vinegar
2 tablespoons "pumpkin pie spice" blend
2 fresh serrano chiles, stems removed, sliced thin
Dissolve the salt into four cups of water. Place the prepared Texas Watermelon rinds into the salt water, cover and soak on your kitchen counter overnight.
The next day drain the rinds and put them into a large pot and cover with water. Cook until the rinds are tender and then pour them into a colander to drain.
Combine eight cups of water with the sugar, vinegar, pumpkin pie spices, and sliced serranos in a pot over high heat. Bring to a boil, stirring occasionally; boil for five minutes. When the five minutes are up lower the heat and simmer the watermelon rinds for 45 minutes
After the watermelon rinds have cooked carefully divide them among two pint canning jars (i.e., Ball) making sure to cover with syrup. Screw the lids onto the jars (not too tight) and leave them on your kitchen counter overnight to cool.
Any leftover syrup can be refrigerated and used later to make a second batch of Texas Watermelon rinds.
Note: Before weighing the watermelon rinds trim off the green skin and any pink flesh.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
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