Watermelon rind pickle

Method

1. Working in segments, peel the green outer skin off the watermelon and remove the reddish pink flesh, scraping off the layer next to the skin with a spoon so that you are left with just the white part. Cut this into 3 cm squares or strips.
2. Put the vinegar, water, sugar, salt, ginger, cinnamon and cloves into a very large saucepan. Bring to the boil, dissolving the sugar, then add the watermelon rind. Bring to the boil again, then simmer for a minute. Remove from the heat and leave it to cool for an hour.
3. Ladle the watermelon rind into 2 sterilised 500 ml jars. Cover the rinds with the vinegar mixture, leaving 1 cm of headroom at the top. Cover with sterilised lids and keep in the fridge overnight, then it’s ready to eat the next day. It will keep for just over a week.