WATERMELON SKIN PICKLE
Makes 2 medium jars.
500 gm watermelon skin, with white pith and a thin strip of pink flesh still attached
¼ cup salt
750 ml water
Cut the skin with pith attached into 6cm x 1cm strips and place in a glass bowl with the salt and water. Leave overnight.
Drain the skin and place it in a saucepan. Cover with cold water and simmer for 20 minutes.
Meanwhile combine the pickling liquid ingredients in a saucepan, bring to the boil and then simmer for 10 minutes.
Add the drained skin pieces to the hot pickling liquid and cook on high heat until the skin is translucent.
Pour the hot watermelon skins and liquid into sterilised jars. Leave for a week or so before using.
Pickling liquid
400 gm sugar
300 ml water
300 ml white wine vinegar
½ lemon, sliced, seeds removed
5 peppercorns
5 allspice berries
1 small piece cinnamon
1 slice fresh ginger