Watermelon Rind Pickle
After you’ve scooped out the succulent flesh of a watermelon, don’t just throw away the rind. Preserve it in this tasty pickle to serve with barbequed meat or on antipasto platters.
- 1 kg watermelon rind
- 60 grams salt
- 1 litre water
- 1 kg sugar
- 600 ml white wine vinegar
- 600 ml water
- 1 lemon thinly sliced
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- Cut most of the pink flesh off the rind and eat it! Leave just a small remnant of flesh to give a blush of pink to your pickle. Cut rind into 1 cm strips. In a ceramic or glass bowl, soak rind overnight in first measure of salt and water.
- The next day, drain rind but do not rinse. Put rind into a pot, cover with water and bring to the boil. Simmer for about 30 minutes.
- In another saucepan, place sugar, vinegar, water, lemon, cinnamon, cloves and allspice berries. Bring to the boil and simmer for 10 minutes, until the sugar has dissolved. Strain, removing spices, then add drained rind.
- Boil rapidly until the rind is translucent. Fill hot sterilised jars with the rind and syrup and leave for one week before serving.