A true Southern BBQ tradition, it’s been fully embraced in not so warm London for many years on repeat and one of my ploys to extend Summer well into the Autumn months. Also, it’s a true gift of the fruit to be able to make something out of the bits you casually discard.
So while you are lovingly drinking your Watermelon Campari Spritz, or devouring your Watermelon Panzanella, or simply snacking on the wedges, take a minute or two to make the pickle too – I promise you won’t be sorry. The pickle needs to be made at least 2-3 hours before you need it for your salad or serve as a condiment. It will keep in the fridge for at least 3 weeks and the leftovers are a super special summer treat on just about everything.
For the Pickled Watermelon Rind
- 1/4 large watermelon (the flesh is used in the rest of the recipe)
- 125ml rice vinegar or cider vinegar
- 125ml water
- 100g caster sugar
- 10g kosher salt
- a thumb size piece of ginger, peeled and sliced in half
- 1 lemongrass stalk, bashed
- 1 star anise
Optional Extra Aromatics
- bay leaves
- thyme leaves
- Szechuan peppercorns
- fennel seeds
- coriander seeds
Slice the flesh off of 1/4 large watermelon, leaving about 1 cm of flesh behind. Carefully cut the skin off the watermelon, leaving a little of the light green rind behind. Cut into 2cm cubes.
Place the rind cubes in a clean glass jar, large enough to hold them and their liquid.
In a small saucepan, combine all the remaining ingredients and aromatics and bring to a gentle simmer, allowing the sugar and salt to dissolve.
Pour the hot liquid over the watermelon pieces and allow to cool completely before covering tightly and placing in the fridge to cool. They will be ready in a couple of hours and will keep in the fridge for a couple of weeks.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on firstname.lastname@example.org