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Watermelon rind pickle


After eating all that watermelon, it seems a shame to waste the rind. Most recipes call for curing the rind in brine for five days. We've made a quicker version here. Nonetheless, the pickle needs time to stand. Give it at least one week or up to two months. Makes 1 litre.

You'll need

75 gm fine sea salt 1 kg watermelon rind, thinly shaved on a mandolin 600 gm white sugar 450 ml white wine vinegar 1 lemon, thinly sliced 2 fresh bay leaves 1 tbsp white peppercorns, coarsely crushed 2 tsp brown mustard seeds 1 cinnamon quill

Method

  • 01
  • Combine salt and 1 litre water in a saucepan and bring to the boil. Remove from heat, add watermelon rind, then transfer to a non-reactive container and stand until cooled to room temperature (1-2 hours). Drain, set aside.
  • 02
  • Meanwhile, combine sugar, vinegar, lemon, bay leaves, spices and 450ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 10 minutes. Add watermelon rind and simmer until translucent (10-12 minutes), then transfer rind and pickling liquid to sterilised jars and stand until cold. Store in a cool dark place for up to 2 months. Once opened, store in refrigerator for up to 1 month.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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