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.