Pickled Watermelon Rind

1. 1 Watermelonpack 4 kg ≈ $5.00 300 g
2. 2 Fresh ginger≈ $8.00 per kg 10 g
3. 3 Sugarpack 1 kg ≈ $1.60 70 g
4. 4 Vinegar 9%pack 500 ml ≈ $1.30 70 ml
5. 5 Salt 5 g
6. 6 Cloves to taste
7. 7 Cinnamon to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Trim the green skin and red flesh from the watermelon¹ rind, leaving the white part. Cut into 2 cm cubes; you need 300 g.

2. Sprinkle the cubes with 5 g salt, cover with 300 ml cold water¹, and leave for 1 hour. Drain in a colander and rinse.

3. In a saucepan, combine 100 ml water¹, 70 ml 9% vinegar⁴, 70 g sugar³, sliced ginger, cloves, and cinnamon. Bring to a boil.

4. Add the rind and simmer for 10–12 minutes over low heat, until translucent but still firm.

5. Transfer the rind to a 0.5 l jar, pour in the hot marinade up to the rim, and let cool.

6. Cover with a lid and refrigerate for 24 hours. Storage: up to 21 days.