Making watermelon pickle, using the leftovers of Monday's salad.
A brilliant pickle, actually.
From: https://www.theguardian.com/food/2018/sep/08/watermelon-rind-skin-pickle-recipe-waste-not-tom-hunt
Pickled watermelon rind
Take 400g watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces. Put 275ml water, 100ml vinegar, a teaspoon of red pepper flakes, four teaspoons of salt and 100g sugar in a saucepan, bring to a boil, add the rind, return to a boil and turn off the heat. Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer.
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