Pickled Watermelon Rind

Ingredients

• Watermelon

  Raw

  2.04kg

• Rice wine vinegar

  4 tbsp or 60g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Ginger root

  Raw

  100g

Directions

1. Gather all the ingredients. Please note that this recipe requires a pickling time of 12 hours.
2. To Make the Pickling Solution
3. In a resealable plastic bag, combine 4 Tbsp rice vinegar (unseasoned), 4 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp roasted sesame oil, 1 Tbsp toasted white sesame seeds, and a few strips of ginger (optional). Mix well to dissolve the sugar. Set aside. Tip: Read the reason why I use a plastic bag in the blog post.
4. To Separate the Watermelon Flesh and Rind
5. Cut 4.5 lb watermelon into 1-inch (2.5 cm) slices. Then cut each watermelon slice into 1-inch (2.5 cm) sticks.
6. Cut the watermelon sticks crosswise so the flesh is now in 1-inch (2.5 cm) cubes. (Reserve the watermelon cubes for another use.) Leave a little bit of red flesh attached to the white rind to add natural sweetness to your pickles.
7. Cut the end slice of the rind into sticks that are 1-inch (2.5-cm) thick, too. We now have 8 cups (1034 g or 2.3 lb) of watermelon rind with skin.
8. To Slice the Rind
9. Cut off and discard the tough, dark green skin from the white part of the rind.
10. Now, slice the white watermelon rind into a uniform size and shape for optimal pickling. For this batch, I used thin slices about 1/4 inch (6 mm) thick, but you can cut yours into cubes or other shapes. We now have about 6 cups (803 g or 1.8 lb) of watermelon rind without skin.
11. To Pickle the Rind
12. Add the rind slices to the resealable plastic bag with the pickling solution.
13. Seal the bag, pressing out as much of the air as possible so that the rind slices are immersed in the pickling solution. Rub through the sealed bag to distribute the pickling solution into the rind slices. Then, let it pickle in the refrigerator for at least 2-3 hours or up to overnight.
14. To Serve
15. Remove from the pickling solution and transfer to a serving bowl. Serve Pickled Watermelon Rind as a side dish to complement rice, barbecue, or a meat main dish. It also makes a great snack with beer or cocktails.
16. To Store
17. Take out the rind and store it in another container (and discard the solution) and enjoy within 34 days. Tip: The flavor will get stronger if you keep the pickling solution in the bag.
18. (source: https://www.justonecookbook.com/pickled-watermelon-rind/)