Watermelon Rind Pickle
This recipe is quite involved, but worth it! The ginger adds a bit of bite.
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measurements
1 large watermelon
125 g salt
water
600 g cider vinegar
400 g sugar
2 tsp cloves
1 small stick of cinnamon
2 tbsp whole allspice
2 tbsp chopped fresh ginger (optional)
1. Slice open the watermelon and scoop out all the flesh, including the pulpy
part from the rind.
Cut the rind into large bite-sized chunks and place in a large pan. Cover
with boiling water,
and simmer for 5 minutes. Drain and cool. Remove and discard the green outer
skin of the watermelon, and any remaining pulp.
You can now cut the rind into smaller pieces if you wish. Put into a large
bowl.
2. Mix the salt with enough water to cover the watermelon rind, and leave to
soak overnight, or
for about 7 hours. Drain thoroughly, then rinse several times in cold
water.
3. Put the rind back into a large pan, cover with water. Boil then simmer
for a few minutes until tender.
Drain and put to one side.
4. Now put the vinegar, 250ml of water and the sugar into the pan.
Tie the spices in a piece of muslin to make a bag, and then add to the pan.
Add the ginger if using.
Simmer until the suger has dissolved. Then add the watermelon rind. Simmer
until the rind becomes clear.
5. Remove the spice bag, and spoon into sterilized jars, pouring over all
the liquid. Seal firmly.
There is little place in the political scheme of things for an
independent, creative personality, for a fighter. Anyone who takes that role
must pay a price.
- Shirley Chisholm