Pickled watermelon rind

Pickled watermelon rind

By
From
The Produce Companion
Makes
1.25 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
3kg watermelon
2 tablespoons salt
460g caster sugar
500ml apple-cider vinegar
2 cinnamon sticks
4 cloves
2 star anise

Method

  1. Quarter the watermelon and cut the flesh from the rind. Put the flesh aside for another use (see Cook’s note). Peel the green skin from the rind and discard. Cut the white rind into squares.
  2. Bring a large saucepan of water to the boil, then add the rind and boil for 10 minutes. Drain and transfer to a large nonreactive bowl. Scatter with the salt and cover with cold water. Weight down with a plate, keeping the rind submerged in the water. Leave to stand at room temperature overnight.
  3. Combine the sugar, vinegar and 250 ml of water in a large saucepan. Gently bring to the boil, stirring until the sugar has dissolved. Add the spices and simmer for 5 minutes, or until syrupy.
  4. Drain the watermelon rind and rinse it under cold water. Add to the syrup. Simmer for 1 hour, or until translucent and tender.
  5. Ladle the hot pickle into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Pickled watermelon rind is well known in America – it’s delicious with all sorts of meat and fish. It’s also a great way to use up the rind of watermelons from the summer garden. If you’re not eating the watermelon flesh immediately, simply juice it or purée it and freeze it. You can make ice cubes for adding to drinks, or try swirling the purée through softened vanilla ice-cream and refreezing.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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