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Pickled watermelon rind

epicure 24 April 2013
Type of Meal

This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.

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.


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