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Candied Watermelon Quick Pickle with Rosemary

Posted On November 27th, 2013 Author Lia Rinaldo

Candied Watermelon Quick Pickle with Rosemary

(from a collection of online sources, including Chef Michael Howell)

1 cup water
1 cup sugar
4 sprigs fresh rosemary
2 tbsp red wine vinegar
Splash of food dyes (red & yellow) or grenadine
Half of a small watermelon (approx. 6 good slices)

1. Make the rosemary simple syrup. Over medium high heat, mix together the water and sugar in a saucepan and place rosemary sprigs in the mixture. Bring to a boil and boil for about 1 minute or until the sugar has dissolved. Remove from heat and let stand for 30 minutes. Strain the mixture and place in an airtight container, if you're making ahead. Store in refrigerator for up to 1 month. You can add more or less rosemary depending on the intensity you want to achieve.

2. Prepare watermelon. Cut watermelon pulp from rind, leaving thin layer of pink on rind. Cut green outer skin from rind; discard. Cut rind into 1 x 1/4 inch strips. Bring rosemary syrup to a boil; add in vinegar and food dye for colouring. Add rind pieces and boil until tender, about 5 minutes. Strain. Cool. Cover and refrigerate overnight.

3. Final Stages... Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. Serve on the side of a cheese plate as a condiment.

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