Spicy Pickled Watermelon Rind
This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything.
Ingredients
400 grams of watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces
275 millilitres of water
100 millilitres of vinegar, we like cider but use what you have
a teaspoon of red pepper flakes
four teaspoons of salt
100 grams of sugar
2 green chillies, sliced (optional)
Method
Put all the ingredients except the rind into a saucepan.
Bring to a boil then add the rind, return to a boil for a few seconds and then turn off the heat.
Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli (optional) and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer.
Recipe provided by Mark Breen of Seasonal Kitchen.