Makes 2 x 350ml jars • Prep time 15 mins, plus overnight pickling
Ingredients
- 400g watermelon rind, peeled and cut into thin, small slices (approx. 4cm × 1cm)
- 200ml apple cider vinegar (check for gluten free)
- 130ml water
- 60g sugar
- ½ tsp salt
- ¼ tsp chipotle chilli flakes
- ¼ tsp coriander seeds
- 1 thyme sprig
Method
- Divide the sliced watermelon rind between sterilised* jars (use 2 x 350ml clip-top jars).
- Make the brine by adding the remaining ingredients to a small-to-medium saucepan. Bring to a low simmer, then remove from the heat; set aside for 10 mins to allow the flavours to infuse and to cool a little.
- Pour the still-warm brine into the jars, then pop the lid on and leave to pickle overnight, at room temperature, before transferring to the fridge. Eat within 1 week once opened.
