Pickled Melon Rind
Want to reduce food waste with a delicious recipe? You should try our pickled melon rinds recipe that you can make with these leftover melon peels!
Method
Gather the ingredients.
Trim the dark and pink parts from the melon rind.
Cut rind into small cubes and measure out 1 ½ litres.
Put the melon rind in a large container with the pickling salt and 700ml of water. Add more water to cover the rinds, if necessary. Soak overnight.
Drain and rinse the melon rind.
Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.
Meanwhile, in a non-reactive kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and the remaining 240ml of water. Simmer the mixture for 10 minutes.
Add the drained melon rind, lemon slices, and maraschino cherries, if used to the spiced syrup. Simmer the mixture until the melon rind is translucent, about 30 minutes.
Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1cm of headspace. Add the lids.
Process in a boiling water bath for 5 minutes and remove jars.
Let the jars cool on a rack.
