WATERMELON RIND PICKLES

WATERMELON RIND PICKLES
4 cups water
1 tablespoon coarse salt
2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2 inch pieces
¾ cups granulated sugar
1 all spice berry
½ cup cider vinegar
4 peppercorns
4 whole cloves
½ teaspoon pickling spice
1 long slice of fresh gingeroot
¼ teaspoon celery seeds

In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
In saucepan, combine remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
Makes about 4 cups (1 L)
Photo: Patience Rossouw Grobler O’Kennedy

Lorett Brittnell
Hierdie is absoluut heerlik. Myne nie eens sag gekook.. net bygegooi nadat ek pekel gemaak het en net tot kookpunt verhit en laat afkoel. Het nie bottels gehad en dit in 1liter leë jogurt houers gesit en in yskas gehou. Verkies dit bo n agurtjie by aartappelslaai, kouevleis en stokkies op n skinkbord.