Pickled Watermelon Rind
Photography 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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.