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.
- 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
- 1Combine 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.
- 2Meanwhile, 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.