Who’d have thought you could pickle and eat watermelon rind?
Preparation time: 10-15 minutes plus 6 hours brining, 2 hours marinating and 4 weeks maturing
Cooking time: 45 minutes
Skill level: easy
- watermelon rind – 900g – roughly 2 small or 1 very large watermelon
- sea salt – 50g
- water – 900 ml
- granulated sugar – 450g
- white wine vinegar – 300ml
- 6 whole cloves
- ginger – small lump
- 10 juniper berries
Remove the green skin of the watermelon with a potato peeler.
Cut up your melon and remove the flesh (leave a very thin layer of the flesh on the rind).
Cut the rind into strips about 5 cm long and 5 mm thick.
Dissolve the salt in 600ml of water.
Put the rind into a bowl, pour over the brine, cover and set aside for 6 hours (or overnight).
Drain the rind and rinse under cold water.
Put the rind in a pan, cover with fresh water, bring to the boil and simmer gently for 10 – 15 minutes until just tender. Drain.
Put the sugar, vinegar and 300ml of water in a pan. Tie the spices in muslin and add to the pan.
Heat gently, stirring occasionally until the sugar has dissolved. Bring to the boil and simmer for 10 minutes.
Turn off the heat, add the rind, cover and leave to stand for 2 hours.
Slowly bring the mixture back to the boil, reduce the heat and simmer for 20 minutes or until the rind has become translucent.
Remove the spice bag.
Place the rind in hot sterilised jars and pour over the syrup.
Tap to remove any air bubbles, cover and seal.
Leave to mature for 4 weeks.
Verdict: Still waiting for the 4 weeks.
Drink: Over a month – frightening.
Entertainment: Possibly the second season of Battlestar Galactica. Is Admiral Barack Adama dead?