Sweet 'n sour watermelon rind pickle

Excellent with beef, lamb, chicken or pork, or on a cheese or cold meat sandwich.

Ingredients

• 500g watermelon rind
• 1.25 litres of water
• 45ml (3 tbsp) coarse salt, plus 5ml (1 tsp) extra
• 375ml (1 cups) white vinegar
• 300g (1 cups) sugar
• 30ml (2 tbsp) pickling spice

Method

Cut off all traces of green from the watermelon rind and cut it into squares. Place the water and 45ml salt in a large saucepan and bring to the boil. Add the rind and boil for about 5 minutes, or until you can pierce the rind with a toothpick. Don't overcook; it should still be crisp when preserved. Drain and set aside in a large, heat-proof bowl.

In a large saucepan combine the vinegar, sugar and remaining 5ml salt. Add pickling spice and pour over 250ml (1 cup) water then stir over a low heat to dissolve the sugar, and bring to the boil. Remove from heat and pour this mixture over the rind. To keep the melon submerged in the vinegar solution, place a small plate on top and weigh it down with something heavy, such as a can of food. Cover and refrigerate overnight, then bottle in sterilised containers, seal and store in the refrigerator.

Makes 2 x 400g bottles