Pickled watermelon rind

Pickled watermelon rind

By
From
Deep South
Makes
5–6 x 450g jars
Photographer
Andy Sewell

A testament to Southern efficiency and thrift, the pickled rind of watermelon can accompany both sweet and savoury dishes. It also works as the base for a jalapeño relish that goes well with a country ham biscuit.

Ingredients

Quantity Ingredient
1 large watermelon, rinded
1/2 teaspoon calcium hydroxide
1 tablespoon salt
4 litres water

For the pickling syrup:

Quantity Ingredient
1 litre cider vinegar
1.4kg caster sugar
3 slices lemon
3 slices orange
1 cinnamon stick
1 teaspoon ground ginger

Method

  1. Remove all the green and all the pink flesh from the rind, leaving you with the white/pale green bits only. Cut the rind into pieces roughly 2cm square. Dissolve the calcium and salt in the water and immerse the rind in this solution. Leave in the fridge for 24 hours.
  2. To make the syrup, put the vinegar and sugar in a large pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and add the lemon and orange slices and the spices. Leave to infuse for 10 minutes, then strain.
  3. Drain the rind and wash thoroughly. Put it in a pan, cover with the syrup and cook at a gentle simmer for 30 minutes until it begins to turn translucent. Remove from the heat and leave to cool. Store in the fridge overnight.
  4. The following day, return the mixture to the boil, then pack it into sterilised jars. Leave to mature in the fridge for 2–3 days, then store in a cool, dry place. It should keep for 6–9 months.
Tags:
American
Southern cooking
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