Instead of throwing away all that watermelon rind, put it to good use as a pickle. It retains a lovely crunch when pickled and makes the perfect accompaniment to Chinese roast meats, especially char siu. If you want to make the pickle ahead, it will last a good two weeks in the fridge.
Recipes (12 )
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×