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Japanese Pickled Watermelon Rind

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Recipe Summary Japanese Pickled Watermelon Rind

My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.

Ingredients | Japanese Fu Dog Painting

1 teaspoon apple cider vinegar

1 teaspoon soy sauce

1 teaspoon salt

½ teaspoon white sugar (Optional)

2 cups watermelon rind, peeled

1 (16-ounce) Mason jar

Directions

Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.

Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

Use as much or as little of the "pink" as you want!

Info | Japanese Fu Dog Painting

prep: 10 mins additional: 8 hrs total: 8 hrs 10 mins Servings: 4 Yield: 4 servings

TAG : Japanese Pickled Watermelon Rind

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,

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