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- LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
- TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
- COMBINE rind with remaining 4 cups cool water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.