When melons are in season, the rinds usually end up in the compost pile, which is a shame because the rind is the healthiest part of the melon. Watermelon rind pickles have a sweet, sour, spicy, chutney flavour. All that soaking and boiling softens the rind to the consistency of a ripe pear. The sugary syrup is, of course, pretty sweet, but the vinegar gives it a great tang, like a sweet Gherkin pickle.

All you need is:

Lamb Brand Sugar, 100g

Lamb Brand Cloves, 10

Lamb Brand Star Anise, 5

Lamb Brand Cinnamon stick, 1

Lamb Brand Coriander Seeds, 1 tsp.

Watermelon Rind, 375g

White / Apple cider vinegar, 100ml

Water, 100ml

Fresh Lemon, thinly sliced 5

Orange, Zest of 1

For brine:

Lamb Brand Salt, 2 tsp.

Water, 200ml

All you have to do is:

1. Trim the watermelon rind and remove all pink portions.
2. Cut rind into cubes. 
3. Soak rind overnight in brine. Weigh them down by putting a heavy plate on top to be sure that they are completely submerged. 
4. The next day, drain rind, wash in fresh water and drain. 
5. Combine remaining ingredients and boil together for 5 minutes.
6. Add rind and simmer for about 30 minutes, until just fork-tender. 
7. Pack rind in hot sterilized jars. 
8. Cover with boiling syrup and seal. 

Notes:

• This is delicious as a condiment or great added to tuna and chicken salads. Begin preparing the pickles at least 3 days before you plan to serve them. 
• They are shelf stable if they are sealed properly. Once opened, keep refrigerated.