Pickled Watermelon Rind
Photography by Photography by Nick Tresidder.
This recipe of Stephanie Alexander’s has been a favourite of Dish editor Catherine Bell for many years. It’s a great way of utilising something that would normally be discarded.
INGREDIENTS
1 kg watermelon rind
¼ cup salt
1 litre water
Pickling syrup
1 kg sugar
600ml white wine vinegar
600ml water
2 lemons thinly sliced
2 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
2 slices peeled fresh ginger
METHOD
Cut the rind into 4cm x 1cm strips, leaving a blush of pink. Soak the rind overnight in the salt and water.
The next day, drain the rind and put it in a saucepan, cover with cold water and simmer for 30 minutes or until the head of a pin will easily pierce the skin. Drain.
Pickling syrup: Combine all the ingredients, bring to the boil and simmer for 10 minutes. Add the rind and boil rapidly until the rind is translucent and can be pierced easily with the point of a knife.
Fill hot, sterilised jars with the rind and pour over the syrup, ensuring there are no air bubbles. Leave it for about a week, but it is even better if you can leave it for a month before eating. Makes approximately 3 cups

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!