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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.