Pickled Watermelon Rind

This recipe can be used for any melon, just choose melons that are not too ripe.

                        Spice bag

    Cut the watermelon into sections. Scoop out the red flesh inside, leaving about ¼ inch (5mm) on the rind. Cut off the hard outside peel and discard. Slice the watermelon rind into 2½cm (1 inch) cubes and place in a large glass bowl with the salt. Cover with water and stir until the salt is dissolved. Cover with a clean cloth and leave to stand overnight.
    The next day, drain the watermelon rind, place in a large saucepan and cover with fresh water. Bring to the boil, then reduce the heat and simmer for 15 minutes. Drain well.
    Place the sugar, water, vinegar and the spice bag in a clean saucepan. Bring to the boil and cook for 5 minutes. Discard the spice bag. Skim the pan if needed and add the drained watermelon rind. Return to the boil, then reduce the heat and simmer for 45 to 60 minutes, or until the rind is translucent.
    Pack the mixture into hot sterilized jars and seal. The pickle will be ready to eat in about 1 month. This pickle has a shelf life of about 2 years if kept in a cool dark place.

Makes about 1½ kg (3 lb).