Watermelon pickle - savoury

Alexander Wood

Alexander Wood

4th February 2011

Watermelon pickle - savoury

THINLY REMOVE PEEL OF DARK OUTER GREEN SKIN & RED INSIDE FLESH
( YOU NEED TO PRODUCE 1.5kg OF WHITE PITH ONLY - SAVE THE FLESH FOR FRUIT SALAD ETC

Ingredients

  • BATCH 1.5kg
  • PORTION: 35 x 2 tablespoon
  • SHELFLIFE: 1 MONTH REFRIGERATED
  • 1 x med WATER MELON - THINLY REMOVE PEEL OF DARK OUTER GREEN SKIN & RED INSIDE FLESH
  • ( YOU NEED TO PRODUCE 1.5kg OF WHITE PITH ONLY - SAVE THE FLESH FOR FRUIT SALAD ETC )
  • 3 tablespoons FINE SALT
  • 1.5 L TEPID WATER
  • SPICE BOUQUET GARNI / MUSLIN FAGGOT
  • 5 CINNAMON QUILS
  • 24 WHOLE CLOVES
  • 3 tablespoons WHOLE CORIANDER SEEDS
  • 1 crushed LEMONGRASS STALK
  • SPICING VINEGAR
  • 1.2kg CASTOR SUGAR
  • 1L CIDER VINEGAR
  • 400ml WATER
  • 1 tablespoon DRIED RED CHILLI FLAKES
  • 1 tablespoon GROUND CLOVE
  • 2 tablespoon GROUND 5 SPICE

Method

ADD A LITTLE CHOPPED FRESH VIETNAMESE MINT TO THE FINISHED PICKLE
METHOD
PREPARE THE WATERMELON RIND - SLICED INTO SMALL THIN PIECES 2-3mm - WIEGH OUT 1.5 KG
THICK THEN PLACE INTO A CONTAINER, ADD 3 TABLESPOONS OF FINE SALT AND 1.5 LITRES OF TEPID WATER AND LEAVE TO STAND OVER NIGHT OR FAR AT LEAST 6 HOURS.
THEN DRAIN AND PLACE IN ANOTHER 1.5 LITRES OF FRESH WATER WITH NO SALT - FOR 10 MINUTES - THEN DRAIN AGAIN.
WHILST THE WATERMELON RIND IS SALTING - MEASURE ALL THE SPICING VINEGAR INGREDIENTS TOGETHER AND PLACE INTO A STAINLESS STEEL SAUCEPAN ALONG WITH THE SPICE BOUQUET GARNI.
BRING TO A GENTLE SIMMER FOR 5 MINUTES THEN REMOVE FROM THE STOVE. SET ASIDE.
WHEN THE WATERMELON RIND IN READY, WASHED AND DRAINED, ADD THE THE SPICING VINEGAR.
COVER WTH A CARTOPUCHE AND COOK GENTLY FOR 90-100 MINUTES AT A GENTLE SIMMER OR UNTIL THE WATERMELON BECOMES OPAQUE.
REMOVE FROM STOVE ALLOW TO COOL,DECANT INTO 1 LITRE CONTAINERS - BLAST CHILL THEN COVER. DATE/LABEL ABD
REFRIGERATE FOR UP TO 1 MONTH.
OPTIONAL - ADD A LITTLE VIETNAMESE MINT TO THE FINISHED PICKLE IF DESIRED