- 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
Watermelon pickle - savoury
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
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
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