Pickled watermelon rind
Don’t waste the watermelon rind – pickle it and add it to salads or fresh salsas, or serve alongside cooked meats for a piquant bite. Makes 1 big preserving jar.
(You can click on ingredients to see more related recipes)
|1 cup||Cider vinegar|
|½ cup||Rice wine vinegar|
|1||Grapefruit, zested and juiced|
|2||Green chillies, cut in half|
|3||Kaffir lime leaves|
|½||Red onion, sliced|
|50 g||Palm sugar, (1 disc), or 2 tbsp brown sugar|
|1 piece||Fresh ginger, small, sliced|
|1 tbsp||Sea salt|
- Cut the flesh from the rind of the watermelon, leaving a little red on the rind (use the flesh elsewhere). Peel and discard the darker outer skin from the white rind, and cut the white rind into even pieces.
- Into a pot add cider vinegar, rice wine vinegar, and water. Add the juice and zest of the grapefruit, green chillies, kaffir lime leaves, sliced red onion, palm sugar, fresh ginger, and sea salt. Bring to a boil and simmer until the sugar melts.
- Strain the hot liquid over the rind into a preserving jar and seal when cool. Refrigerate overnight. Will keep in the fridge for 1-2 weeks.