Rind of 1 medium watermelon (flesh eaten in the sun)
2 litres Water
15g Salt + 2g reserved for the pickle liquid
250g Caster sugar
450g Cider vinegar
1g Coriander seeds
1g Fennel seeds
1g Whole peppercorns
1g Dried chili flakes
Peel the green outer layer from your watermelon slices, cut into 1-2 cm strips.
In a medium pan combine the 15g salt and 2 litres of water and bring to a boil.
Cook the rind for about 5 mins until crisp but tender. Drain the liquid and transfer to a bowl.
Now in a sauce pan combine the vinegar, sugar, spices, salt and bring to the boil to dissolve the sugar.
Pour over the watermelon rinds, allow to cool then transfer to a jar.
This will keep for many months and the flavours will develop and intensify over time.
I eat plenty of fruit and in the summer there is little better than cold, ripe water melon with a little salt (fleur de sel is best). With this recipe you can turn all that ride into something delicious, I like to eat it with fish curry.