Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Watermelon rind pickles


"Crunchy and tangy, watermelon rind pickles are a Southern classic that complement melt-in-your-mouth, smoky meats," says Stone. "They're delicious and, with the texture of crisp pear, they can be eaten straight from the jar. Plus, if you're a stickler for waste like me, you'll be pleased to find a use for the entire fruit." Start this recipe at least a day ahead.

You'll need

½ 5kg-6kg thin-skinned watermelon (see note) 1 white onion, sliced into 3mm rings 3 green jalapeños, sliced into 3mm rings 3 tsp coriander seeds 3 tsp yellow mustard seeds 625 ml (2½ cups) white vinegar 220 gm (1 cup) caster sugar 1½ tbsp sea salt flakes

Method

  • 01
  • Cut watermelon into 8 wedges, scoop out flesh with a large spoon, leaving about 2mm on the rind (reserve flesh for another use). Slice rind crossways into 3mm thick slices and combine with onion and jalapeños in a tall narrow jar.
  • 02
  • Dry-roast coriander and mustard seeds until fragrant and mustard seeds pop (1-2 minutes). Add vinegar, sugar, salt and 625ml water, then bring to the boil, whisking to dissolve the sugar. Pour into jar, cool to room temperature, then refrigerate for at least 12 hours to pickle. Watermelon rind pickles will keep refrigerated for up to a week.

Note If your watermelon has thick, tough skin, remove the outer layer with a vegetable peeler.


At A Glance

  • Serves 10 - 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

You might also like...

Tzatziki with zucchini fritters

recipes

Vegetarian canape recipes

Corndogs

recipes

Spiced nuts

Char-grilled pineapple wedges with chilli salt

recipes

Southern fried chicken with smoky maple caramel

Pork, veal and fennel sausage rolls

recipes

Smoked salt and vinegar chips

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×