Image by Craig Wall
Ingredients (10)
- 1 cup caster sugar
- 1 cup white vinegar
- 1 long red chilli, finely chopped
- 25g fresh ginger, peeled, sliced
- 2 whole star anise
- 1 tbsp salt
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1/2 cup water
- 2 kg watermelon
Method
- Step 1 Place sugar, vinegar, chilli, ginger, star anise, salt, peppercorn, seeds and ½ cup water in a medium saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves.
- Step 2 Meanwhile, cut rind from watermelon, leaving 0.5cm of pink flesh. Using a vegetable peeler, discard green skin. Cut rind into 3cm pieces (or other shape). Save watermelon flesh for another use. Place chopped rind in pan. Bring to the boil over high heat. Reduce heat to medium and gently boil for 15 minutes or until rind softens but still has a slight bite. Transfer to a glass jar and set aside to cool. Store in fridge (making sure rind is always covered in cooking syrup).