- 1 cup apple cider or red wine vinegar
- 100 g sugar
- 1 cup water
- 1 T black peppercorns
- 2 T salt
- ¼ watermelon, flesh removed
Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.
Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.
Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.