Confitted watermelon peel

This recipe does not use the green peel, but the pink and white layer just underneath, which is not sweet. This technique is primarily interesting because it uses a part of the melon that is normally discarded and therefore this Waste to Taste component fits in perfectly with the concept of sustainable cooking. This recipe makes use of an age-old technique that can be found in the cookery books of the Amsterdam Home Economics School in 1900. This recipe calls for rice vinegar, but other types of vinegar work just as well. Vary as you please!