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Pickled watermelon
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your dish with a delightful pop of flavor and texture - a versatile ingredient that adds a wonderful balance of crunch, sweetness, and tanginess.
Ingredients:
  • 215.00 gm caster sugar
  • 250.00 ml white vinegar
  • 1 long red chilli, finely chopped
  • 25g fresh ginger, peeled, sliced
  • 2 whole star anise
  • 9.60 gm salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 125.00 gm water
  • 2 kg watermelon
Instructions:
  • In a medium saucepan, combine sugar, vinegar, chili, ginger, star anise, salt, peppercorns, sesame seeds, and ½ cup water. Stir and cook over medium heat for about 3 minutes until the sugar is dissolved.
  • Prepare the watermelon rind by cutting off the outer green skin, leaving 0.5cm of pink flesh using a vegetable peeler. Cut the rind into 3cm pieces or your preferred shape. Reserve the watermelon flesh for another recipe. Transfer the chopped rind to a pan and bring it to a boil over high heat. Reduce the heat to medium and simmer gently for 15 minutes until the rind softens but maintains a slight crunch. Once cooked, place the rind in a glass jar, allow it to cool, and store it in the fridge, ensuring it's always submerged in the cooking syrup.

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