/getattachment/cd465917-09f2-4367-90c8-65a7b6ad1339/Watermelon-Rind-Pickle.aspx

Watermelon Rind Pickle Recipe

A marvellous way to use up left over watermelon rind to make a refreshing pickle that's great with salads.

Difficulty

Prep Time

10 minutes

Cooking Time

10 - 15 minutes

Serves

Makes 1 litre

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Recipe Ingredients

8 cups water
2 tsp coarse salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1/2 x 2 inch pieces
1 1/2 cups granulated sugar
1 cup apple cider vinegar
1 tsp coloured peppercorns
5 whole cloves
1 bay leaf
1 cinnamon stick
1 tsp pickling spice
8 match-stick thin slices (3 cm in length) of fresh ginger

In large pot, bring water and salt to the boil over a medium-high heat.
Add rind pieces and boil until tender for about 5 minutes. Strain.
Transfer rinds to a large metal bowl.
In a saucepan, combine sugar, apple cider vinegar, peppercorns, cloves, pickling spice, bay leaf, cinnamon stick and ginger.
Bring to a boil over a medium-high heat, stirring until sugar dissolves.
Simmer for 5 minutes, until slightly reduced.
Pour over watermelon rinds. Place a plate over the top to keep rinds submerged in liquid.
Cover and refrigerate for one day.
Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.