Pickled watermelon rind

This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.
By epicure
Published on Wednesday, 24 Apr 2013
Cuisine
Asian
Type of Meal
Sides
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 6-10
Prep time 15 minutes

Cook time 40 minutes

1kg fresh watermelon rind with a bit of pink flesh on the side
1 tbsp whole cloves
5-inch-long cinnamon stick, broken into 1-inch pieces
700ml water
1 litre white wine or cider vinegar
1kg sugar
30g ginger, smashed
2 red chilli padi (cut open the chilli for a spicy version)

  • Cut the watermelon skin into mini batons—2cm-wide and 7cm-long.
  • Wrap the clove and cinnamon stick in a cheesecloth.
  • In a pot, bring the water, vinegar and sugar to a boil, then add in the watermelon rind, ginger, chilli padi and cheesecloth.
  • Place the watermelon rind into the mixture to cook on medium heat for about 30-40 minutes or until the rind turns translucent.
  • Bottle as shown and let sit for at least 2 weeks before consumption.