No, not the burger. The pickles on the burger. Trust us, you want them. It's the recipe from the podcast.
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As we said, in autumn watermelons are in abundance—and frugal cooks know that not an ounce is to be wasted: there’s an impending frost around the corner. Pickled rind is a Southern tradition—but there’s no reason you have to go through all hair-flattening canning to enjoy this favorite. These are refrigerator pickles. You're welcome.
Makes about 18 servings
- 4 cups cubed watermelon rind (see note at end)
- 1/4 cup kosher salt
- 2 cups sugar
- 1 1/4 cups cider vinegar
- 1 1/2 tablespoons minced peeled fresh ginger
1. Toss the rind with the salt in a large bowl; cover and refrigerate for 24 hours, tossing once or twice.
2. Drain and rinse well. Place in a large saucepan and cover with water to a depth of 2 inches over the rind. Bring to a simmer over medium heat, then reduce the heat and simmer for 10 minutes. Drain in a colander set in the sink and rinse with cool water until the cubes are at room temperature.
3. Stir the sugar, vinegar, and ginger in a large saucepan over medium-high heat until boiling. Add the rind, reduce the heat to low, and simmer for 12 minutes.
4. Set the pan off the heat and cool to room temperature, about 2 hours. Pour the entire contents of the pan in a large bowl or glass jar; refrigerate for at least 5 days before serving. Store, covered, in the refrigerator up to 1 month.
Note: To get these cubes, cut the rind into 6- x 8-inch strips. Remove all the red and pink bits from the inside of the rind; remove all the outer green with a vegetable peeler. Finally, cut the rind into 1 1/2-inch cubes.