Pickled watermelon rind from The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 412) by Stephanie Alexander

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires standing overnight & maturing for at least 1 week.

  • rodillagra on October 01, 2020

    Now, I don't know if I did something wrong or if I have the wrong type of watermelon but this was a disaster.. .. .. Everything was fine until the part when you are meant to boil the rind in the pickling liquid until the rind is translucent. We boiled it; there was no translucency.. .. What there was was Watermelon Rind Toffee.. .. Hang on, perhaps WRT is a surprise delight! .. .. It is not, so very much not.

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