Spicy pickled watermelon rind
Ingredients:
• 400 grams of watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces
• 275 millilitres of water
• 100 millilitres of vinegar, we like cider but use what you have
• a teaspoon of red pepper flakes
• four teaspoons of salt
• 100 grams of sugar
• 2 green chillies, sliced (optional)
Method:
1. Put all the ingredients except the rind into a saucepan.
2. Bring to a boil then add the rind, return to a boil for a few seconds and then turn off the heat.
3. Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli (optional) and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer.
Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk