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Pickled watermelon rind
Seasoned with ginger and lemongrass – loved by the Southern US states and perfect with pork belly.
INGREDIENTS
- imperial
- metric
- Rind of ½ a medium watermelon, including ½ inch of red flesh
- 7 and ¾ fl oz of good cider vinegar
- 4 and ⅜ fl oz of water
- ⅔ tbsp of caster sugar
- 1 star anise
- 1 small piece of fresh ginger, peeled
- ½ a stick of lemongrass, crushed
- Rind of ½ a medium watermelon, including 1cm of red flesh
- 230ml of good cider vinegar
- 130ml of water
- 10g of caster sugar
- 1 star anise
- 1 small piece of fresh ginger, peeled
- ½ a stick of lemongrass, crushed
METHOD
Cut the watermelon rind into 2.5cm (1 inch) thick slices. Carefully slice the skin off and cut the slices into 2.5cm (1 inch) chunks.
Put the remaining ingredients into a large pan and bring to the boil. Add the watermelon rind and continue to boil for 1 minute. Carefully transfer everything to a container, then cool and refrigerate.
The pickles are ready in a few hours and will keep for at least 2 weeks.
