Watermelon Rind Pickles

1 pound watermelon rind
Brine:
3 tablespoons salt
6 cups water
1 tray of ice cubes
Syrup:
1 + 1/3 cups honey
1/2 cup white vinegar
3 cups water
2 star anise or 5 whole cloves
2 (5-6 inch) cinnamon sticks, broke in half
1/4 of a lemon,thinly sliced with seeds removed

Instructions
Trim most of the the pink flesh and all of the outer green skin from the rind. Cut into 1-inch pieces. To make the brine: in a large glass or stainless ssteel mixing bowl combine the salt and water, stirring to dissolve some of the salt. Add watermelon and ice cubes; let stand 3-4 hours or overnight.
Drain the watermelon rind in a large colander and rinse with cold water. Add to a large saucepan with enough water to cover them; bring to a simmer and cook about 10 minutes until fork tender but not mushy. Drain.Make the syrup by combining the honey, vinegar, water, and spices. Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.
Heat watermelon in syrup to boiling then lower heat and simmer very slowly25-30 minutes. Allow to cool then store in a large glass jar in the refrigerator 2-3 weeks.

preserve zuchinni

Makes 3 jars (Craig jam jars)

Ingredients
800gm zucchini thinly sliced
¼ cup salt


1½ cup white vinegar
3/4 cup sugar
3/4 tsp dill seed
3/4 tsp mustard seed
3/4 tsp tumeric
¼ tsp dry mustard

Method
1. Add salt to sliced zucchini and mix thoroughly. Let stand for 1 hour and then drain.

2. Mix remaining ingredients and boil for 3 minutes.

3. Pour hot mixture over the zuchinni and let stand for at least 1 hour.

4. Return zucchini and liquid to the pot and boil for 3 minutes.

5. Pack zucchini tightly in sterilised* jars, pour in the hot liquid and seal.

6. Label and store in a cool place.


Note :
1. To sterilised jars. Wash jar in hot soapy water and leave in the hot oven 110C for 10-15 minutes.

Tip
Use the slicer that comes with your food processor. It cuts it very neatly and speedily.