Pickled watermelon is a great way to use the rind of the watermelon which we usually throw away.
: 20 minutes
: 1 minute plus setting time
: 12 servings
1/2 medium watermelon
1 cup apple cider or white vinegar
1/2 cup water
1 cup sugar
1 tbsp plus 3/4 teaspoon kosher salt
1 tbsp allspice berries
1 thumb sized knob of fresh ginger, peeled
Carefully slice the skin off each slice, and cut the slices into 1-inch chunks.
These pickles are ready to eat in a couple of hours and will keep for about a week and a half. After that they start to lose flavor and get too soft.
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