Watermelon Rind Pickle

Method

1. Remove the outer skin and pink flesh from the watermelon. Discard the skin and reserve the flesh for another use. Cut the remaining white rind into thin strips, leaving a little bit of pink, then into 2 cm (¾ inch) pieces. Put in a large bowl, cover with cold water and stir in the salt. Cover and stand overnight.
2. Drain and rinse. Put the rind in a large stainless steel saucepan, cover with cold water and bring to the boil. Cook for 20 minutes, or until the rind has softened, then tip into a colander to drain. Put the pickling spice in a square of muslin (cheesecloth) and secure with string. Put the muslin bag, the cider vinegar and 250 ml (9 fl oz/1 cup) water and the sugar into the saucepan. Bring to the boil, stirring to dissolve the sugar, then boil for 5 minutes. Cut the skin and flesh from one lemon into fine slices and juice the remaining lemon.
3. Return the melon to the saucepan and add the lemon slices and juice. Bring back to the boil then boil for 45 minutes, or until the mixture is thick and syrupy and the rind is transparent. Discard the muslin bag. While hot, spoon into very clean, warm jars and seal. Leave for 2 weeks in a cool, dark place to allow the flavour to develop. Use within 6 months. Refrigerate after opening.