Pickled Watermelon Rind

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.