PICKLE IT

Don't throw out the rind after devouring the delicious, juicy flesh of an ice cold watermelon.
Pickle It! Delicious with cold meats, oily fish, chopped finely and tossed through a salad, as a garnish for canapes or wherever you'd like a bit of zing.

Rosie

 

WATERMELON RIND PICKLE

 

 

Makes 1 x 500ml jar

800     gm watermelon rind, peeled, all pink flesh removed, cut into 2cmx 4cm strips
2         tablespoons salt
250     ml white wine vinegar
440     gm caster sugar
1         cinnamon quill
8         cloves
4         cm piece of fresh ginger, finely sliced

Combine watermelon and salt in a saucepan and cover with water.  Bring to a simmer and cook until tender.  Around 10 minutes.  Drain. Refresh. Place in a container and cover with cold water. Refrigerate overnight.

Combine vinegar, caster sugar, spices and ginger in a medium saucepan over a low heat, stirring until the sugar has dissolved. Drain the watermelon rind and add it to the pan. Bring to a simmer and cook until the rind has become translucent, 15-20 minutes.

Transfer rind to sterilised jar/jars and cover with the cooking liquid.

Store for two weeks before using to allow the flavours to develop.

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