Pickled Watermelon Rind 🍉 スイカの漬物

By Just One Cookbook · 30 min

Ingredients

Instructions

1. In a resealable bag, mix the rice vinegar, sugar, soy sauce, toasted sesame oil, toasted white sesame seeds and ginger (if using) until the sugar dissolves.
2. Cut the watermelon into 1-inch (2.5 cm) slices, then into 1-inch sticks, then crosswise into 1-inch cubes. Keep the flesh for another use, leaving a little red flesh on the rind.
3. Cut the end slice of rind into 1-inch thick sticks.
4. Trim off the tough dark green skin from the white rind.
5. Slice the white rind about ¼ inch (6 mm) thick.
6. Put the rind slices in the bag, press out the air and seal so they are submerged. Rub the bag to spread the solution, then refrigerate for at least 2-3 hours or up to overnight.
7. Remove the rind from the solution and transfer to a serving bowl. Store leftovers in a separate container for up to 3-4 days, discarding the solution.

Summarized from Just One Cookbook's video. Watch it for the details.

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