Pickled Watermelon Rind

1. 1 Watermelon包装 4 千克 约等于 $5.00 300 克
2. 2 Fresh ginger≈ $8.00 每千克 10 克
3. 3 Sugar包装 1 千克 约等于 $1.60 70 克
4. 4 Vinegar 9%包装 500 毫升 约等于 $1.30 70 毫升
5. 5 Salt 5 克
6. 6 Cloves 按口味
7. 7 Cinnamon 按口味

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.