Method:

• Using a vegetable peeler, remove the hard green skin of the watermelon rind.
• You should now have a white rind, with a little bit of pinky red on one side. Cut into 2-3cm cubes.
• Add the Safari Brown Spirit Vinegar, water, sugar, salt, ginger and spices to a medium sized saucepan.
• Bring to a simmer. When the sugar has dissolved add the watermelon.
• Simmer for 5 minutes until the watermelon rind is just tender.
• Remove from the heat, cover and allow to cool.
• Transfer the watermelon rind and all the liquid to a large jar or two.
• Refrigerate overnight before tucking in! Use within one month.
• Enjoy the pickled rind in salads and on cheese platters or serve it diced up in tacos or with anything that would benefit
  from a crunchy acidic tang.