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Pickled Watermelon Rind

August 16, 2019 By Karl Leave a Comment

Looks a lot like tuna sashimi from the small layer of melon purposely left on the rind.

A friend on a different floor of our high-rise is both a foodie and a great cook. We often share extra produce, and the other day she called to offer a quarter watermelon—they had bought a huge one and had no more room in their fridge.

When I went to pick it up, I noticed she had skinned the outer portion of the rind and cut it into four-inch strips. When I asked about them, she told me something I’d never heard of or considered: pickled watermelon rinds.

Sound weird? Yup. Tastes good? Oh yeah.

Needless to say, I got home and looked online for some recipes, and there are tons of them. The one I used is a Food & Wine recipe that’s part of a larger recipe for grilled-chicken lettuce wraps.

These pickles are super-easy to make, and they taste fantastic. I think they last at least a couple of weeks in the refrigerator, as evidenced by me not being dead from eating them after that long.

What you’ll need:

  • 1 cup unseasoned rice vinegar
  • 1 cup sugar
  • 0.5 cups water
  • 1T kosher salt (less works, too)
  • One 1-inch slice of crystallized ginger (you can skip this to no ill effect to the recipe)
  • 1 star anise (I used 3)
  • Watermelon rind with the green skin and all but 1/4 inch of the red flesh removed, rind sliced 1 inch wide and about 4 inches long, or whatever. You can cut them into the size that works best for you after they’re cooked and cooled.

What to do:

Combine in a medium saucepan the vinegar, 
sugar, water, salt, ginger and star anise and bring to a boil over high heat, stirring until the sugar is fully dissolved.

Add the watermelon rind and boil for 1 minute, then transfer to a large heatproof bowl.

Let the rind cool to a reasonable degree, then refrigerate it for 3 hours.

Drain well and cut to whatever size you like.

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Filed Under: Appetizers & cheese, Gluten Free, Low carb/Low GI/Low GL, Misc., Vegan, Vegetarian

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