Prep. time: 15 minutes
Cooking time: 1 hour 45 min.
Brining time: Overnight
(1) Use an untreated gray sea salt with no additives. Iodized or fluorinated salt won't work.
(2) Always use cold brine. If you have doubts about the quality of your tap water, use bottled spring water.
This is a pickle that pairs well with pâtés and terrines, ham, cold meats, etc.
- Choose a watermelon with a thick rind. Wash the rind well under running water.
- Peel the rind coarsely with a sharp knive, retaining only the white parts. Cut into 8 cm x 2 cm strips.
- Blanch for 5 minutes in boiling water. Cool under cold water and drain.
- In a bowl, make the brine from the water and salt. Let the salt dissolve for a few minutes, then immerse the strips of watermelon rind in the brine and leave to soak overnight.
- The next day, rinse the rind several times. Place in a pot, cover with water and cook for 45 minutes. Drain.
- In another pot set over the heat, dissolve the sugar in the vinegar and 250 ml (1 cup) water. Add the spices, tied in a cheesecloth bag.
- Add the watermelon rind and cook for 1 hour over low heat, stirring frequently.
- The rind should become translucent.
- Pack into jars and seal.
Photo: ID 34765682/Devrim PINAR/MSCOMM
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