Pickled watermelon rind? Yeap! Use it as a condiment, or add it to your tuna or chicken salad, or even to mixed greens. You will love it!
Serves: 2 jars Preparation time: 30′ Cooks in: 10′ + 12h waiting Ready in: 40′
500gr watermelon rind, 3cm square pieces
90gr kosher salt
2 cups sugar
1½ cup white vinegar
1 glass water
2 cinnamon sticks
1 tbsp black peppercorns
1 tbsp cilantro seeds
Put watermelon pieces in a large bowl and sprinkle with salt. Fridge for 12 hours. Wash well.
In a pot boil sugar with vinegar, peppercorns, water and cilantro seeds for 10 minutes. Sieve in a bowl and submerge watermelon in the liquid.
Divide in sterilized jars, not completely all the way up, adding a cinnamon stick in each jar.
Seal and place in a large pot. Add water until jars are covered a little higher than the middle, and when water boils, turn heat down and leave for 10 minutes. Use 2-3 weeks later.
Photo George Drakopoulos – Food styling Tina Webb