Watermelon rind pickle

Watermelon rind pickle

By
From
V is for Vegan
Makes
2 x 500 ml jars

I’ve pickled walnuts, onions, cucumbers, cherries, lemons, limes, onions and cauliflower. Pickles are good for you, with zero fat, and add zing to your food. This is a Southern-style pickle, beloved of Elvis and Dolly.

Ingredients

Quantity Ingredient
1 small watermelon
200ml white wine vinegar
100ml water
200g sugar
2 tablespoons sea salt
thumb ginger, peeled and chopped
1 cinnamon stick, broken in half
2 cloves

Method

  1. Working in segments, peel the green outer skin off the watermelon and remove the reddish pink flesh, scraping off the layer next to the skin with a spoon so that you are left with just the white part. Cut this into 3 cm squares or strips.
  2. Put the vinegar, water, sugar, salt, ginger, cinnamon and cloves into a very large saucepan. Bring to the boil, dissolving the sugar, then add the watermelon rind. Bring to the boil again, then simmer for a minute. Remove from the heat and leave it to cool for an hour.
  3. Ladle the watermelon rind into 2 sterilised 500 ml jars. Cover the rinds with the vinegar mixture, leaving 1 cm of headroom at the top. Cover with sterilised lids and keep in the fridge overnight, then it’s ready to eat the next day. It will keep for just over a week.
Tags:
Vegan
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