Pickled Watermelon Rinds Recipe | Abel & Cole

Method 1. Put a pan of water on to boil. Slice any pink flesh left on the watermelon rind off, so you just have the green skin and the white flesh. Slice the rind into 1cm-thick pieces – either strips or chunks, whichever you prefer. When the water is boiling, add the watermelon rinds to the pan and boil for 15 mins. The white flesh will soften and look glossy. 2. While the watermelon rinds boil, sterilise a jar. Wash and rinse it with hot water and then dry it out in an oven set to 100°C/Fan 80°C/Gas ½. When the rinds have boiled for 15 mins, drain them and pop them into the warm, sterilised jar. 3. Wipe the pan clean and set it back on the hob. Add the sugar, vinegar, cinnamon stick, cloves and peppercorns. Pop on a lid and bring the pickling mixture to the boil. Take off the heat and ladle the mixture over the watermelon rinds. Seal the jar and leave it for at least 2 weeks somewhere cool and dark. The watermelon rinds will soften as they soak up the flavours. Serve the pickles with roast meats, fish or as part of a cheeseboard.