- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
