Spicy pickled watermelon rind

This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything

Ingredients:
•    400 grams of watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces
•    275 millilitres of water
•    100 millilitres of vinegar, we like cider but use what you have
•    a teaspoon of red pepper flakes
•    four teaspoons of salt
•    100 grams of sugar
•    2 green chillies, sliced (optional)

Method:
1.    Put all the ingredients except the rind into a saucepan.
2.    Bring to a boil then add the rind, return to a boil for a few seconds and then turn off the heat.
3.    Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli (optional) and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer.

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk