Pickled Watermelon Rind
Ingredients
- Ingredients
- 400 grams yellow Watermelon rind
- 1 tsp salt
- 1 pc ginger (about 1 cm)
- 200 milliliters apple cider vinegar
- 1 Tbsp Mustard seed
- 3 bay leaves
- 2 cloves
- 2 allspice
- ½ organic lemon (juice and zest)
- 250 grams sugar
- 1 tsp Vanilla sugar
Preparation steps
With a heavy-duty vegetable peeler, thinly peel the outermost layer of watermelon rind. Discard. Cut remaining rind into 15 by 1 cm (approximately 6 by 1 inch) pieces. Combine rind with 60 ml (approximately 1/4 cup) water and a pinch of salt in a saucepan. Bring to a boil and cook until rind is tender, but still crisp, about 5 minutes. Strain rind through a sieve.
Peel and finely chop ginger. In a saucepan, combine apple cider vinegar, 100 ml (approximately 1/2 cup) water, the spices, lemon juice and zest, ginger and 1 teaspoon salt. Bring to a boil and add sugar, stirring until dissolved. Divide watermelon rind pieces among hot, sterilised jars. Divide hot pickling liquid among jars and seal tightly. Invert jars and let cool.
Pair pickled watermelon rind with grilled vegetables or even desserts.
