Watermelon Rind pickled

Now is the best time to prepare something with watermelons. They have their peak season now in Europe.

The flesh goes in to Indian summerdrinks or it is eaten just as it is. I discarded the rind until now. But I found a couple of interesting dishes to eat that part of the watermelons.

The preparation and usage of spices reminded me of my pumpkin pickles. They are a huge favourite in my household and a very old family tradition.

Maybe the pickled watermelon rinds will be a new one.

Recipe:

400 g peeled watermelon rind, a little red is fine

275 ml water, 100 ml white vinegar or apple cider vinegar,

100 g sugar, 5 juiniper berries, Korean Gochugaru, red pepperberrìes, 1/4 tsp ground coriander, 1/4 tsp salt

Bring the water with the spices to a boil. Cut the rind in 3 cm chunks and add them. Bring up to a boil again. Cook until the rind has softened a little. Cut off the heat.

Fill in steralized jars. It keeps in the fridge for 1 month.

After a week in the fridge - absolutely tasty!