Southern Watermelon Rind Pickles

Wondering what to do with all of that left over watermelon rind? This Southern favorite is great as a side dish, condiment, or snack. Start preparing this at least three days before you intend to serve it.

Watermelon Rind Pickles

Ingredients

1 4-pound piece watermelon, quartered
8 cups water
2 tablespoons plus 2 teaspoons coarse salt

2 cups sugar
1 1/4 cups apple cider or white wine vinegar
8 whole cloves
8 whole black peppercorns
2 cinnamon sticks
1/2 teaspoon pickling spice
1/4 teaspoon whole allspice
1/4 teaspoon fresh sliced ginger
1 lime, sliced
1 jalapeno pepper, sliced

Procedure

1. Cut watermelon pulp from rind, leaving thin layer of pink on rind (reserve pulp for another use). Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.

2. Combine remaining 2 teaspoons salt, sugar and next 8 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight. 

3. Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)

Orzo Pasta Salad

My sister Sarah makes this fantastic salad whenever we have a party or family get-together. Even though I usually despise olives of any kind, I absolutely love how they lend this salad a great zesty flavor.

Orzo Pasta Salad

Ingredients

1 cup uncooked orzo pasta

1/4 cup chopped sun-dried tomatoes

1/2 cup boiling water

1 tablespoon extra-virgin olive oil

1 lemon, juiced and zested

1/2 cup kalamata olives

1/4 cup finely chopped parsley

1/4 cup crumbled feta cheese

salt and pepper to taste

Procedure

1. Fill a pot with lightly salted water and bring to a roiling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil.Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2. Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water.

3. Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.