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10 minutes

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15 minutes

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Preserves and

Easy pickled watermelon rind

5 minutes

Easy pickled watermelon rind

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

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

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. 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.

Discover more pickles and preserves here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Horseradish yoghurt dressing

Ginger-and-raspberry yoghurt popsicles

Poached leek panzanella

Multi-coloured frozen pancake stack

Chocolate Easter fridge cake

Ranch dressing

Mussels

Grilled octopus

Baked Alaska

Fish cakes with lemon caper aïoli

Chicken espetada with peri-peri

Easy pickled watermelon rind

Easy pickled watermelon rind

Ingredients

Method