Pickled Watermelon Rind Recipe ( スイカの漬物 )

Photo: Uncut Recipes

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In a world full of waste, being resourceful is a trait worth admiring. Imagine transforming something often discarded into a delicious dish that surprises your taste buds with an explosion of flavors. That's exactly what this Pickled Watermelon Rind Recipe (スイカの漬物) is all about.

Most of us look forward to enjoying the juicy, red flesh of the watermelon, and the white rind is often left behind. But did you know that the watermelon rind is not only edible but also incredibly tasty when prepared the right way? It's time to think outside the box and make the most out of this often-overlooked part of the fruit.

This Pickled Watermelon Rind recipe is the perfect way to use the entire watermelon, minimize waste, and create a tasty side dish or snack. It's a simple, no-fuss recipe that combines the tangy flavors of rice vinegar and soy sauce with the nutty aroma of roasted sesame oil and the warmth of ginger. The toasted white sesame seeds add a delightful crunch, making this dish a true flavor sensation.

While pickling may sound intimidating, it is actually quite easy and fun. It involves a simple process of preparing the watermelon rind, making a pickling solution, and then letting the rinds soak in the mixture until they absorb all the delicious flavors.

Serve it alongside rice, barbecue, or meat, or enjoy it as a unique snack with beer or cocktails. Either way, this Pickled Watermelon Rind will not only surprise your guests but also make you feel good about minimizing waste and being resourceful. So, let's get pickling and turn those often-discarded rinds into a tasty treat!

JUMP TO:

INGREDIENTS:

Selecting the Right Watermelon: While choosing a watermelon, aside from its firmness and weight, the field spot (the area where the watermelon rested on the ground) should be creamy yellow, and the watermelon should have a uniform shape. An uneven bumpiness on the surface might mean that it was not ripened properly. After you've selected the right watermelon, the rinds - which are the main ingredient in this recipe - are the white portion that lies between the outer hard green skin and the inner red flesh. It’s crucial to remove all the green and pink parts as they can bring a bitter and overly sweet taste, respectively.

Rice Vinegar: Choose rice vinegar made from fermented rice without added alcohol or sugar. It should be clear and slightly yellowish in color. Check the label to ensure it is pure rice vinegar.

Soy Sauce: Choose a high-quality Japanese soy sauce (Shoyu) rather than Chinese soy sauce. The Japanese version is slightly sweeter and less salty. If sodium content is a concern, opt for a low-sodium soy sauce.

Roasted Sesame Oil: Ensure that the sesame oil is labeled as "roasted" or "toasted". It should have a deep amber color and a strong, nutty aroma.

MAIN STEPS:

Cutting the Rind: Preparation of the watermelon rind is a crucial part of this recipe. It's essential to separate the watermelon rind (the white part) from the skin (the tough, dark green part) carefully. The white part of the rind is what we need for this recipe because it has a milder flavor and absorbs the pickling solution better. The green part can be bitter and too tough for this pickling recipe.

Air-Free Sealing: When sealing the plastic bag, remove as much air as possible. This ensures the rind slices are entirely submerged in the pickling solution, which is essential for even pickling.

Pickling Duration: Allowing the rind to pickle for at least 2.5 hours is essential for the flavors to meld and the rind to absorb the pickling solution. However, leaving it overnight in the refrigerator will result in a deeper flavor and more tender rind.

SERVED WITH:

Starter: Spicy Edamame (Japan): Boiled young soybeans lightly salted. It's a simple and healthy starter that complements the tanginess of the pickled watermelon rind.

Side Dish: Grilled Shishito Peppers (Japan): Mild Japanese peppers grilled and seasoned with sea salt. The smoky flavor of the peppers contrasts nicely with the tangy pickled watermelon rind.

Main Course: Teriyaki Salmon (Japan): Salmon fillets marinated in a mixture of soy sauce, sake, sugar, and ginger, then grilled until caramelized. The sweetness of the teriyaki sauce pairs well with the tangy and crunchy pickled watermelon rind.

Second Course: Yakitori (Japan): Skewered and grilled chicken pieces seasoned with salt or tare sauce (a sweet and savory sauce made from soy sauce, sake, sugar, and mirin). The savory and slightly sweet flavors of yakitori complement the tanginess of the pickled watermelon rind.

Cake: Castella (Japan): A popular Japanese sponge cake made with sugar, flour, eggs, and starch syrup. Its light and fluffy texture makes it a perfect companion for the crunchy pickled watermelon rind.

Drink: Umeshu (Japan): A Japanese plum wine made from ume plums, sugar, and alcohol. The sweet and sour flavors of umeshu complement the tangy pickled watermelon rind perfectly.

ALTERNATIVES:

Starter: Kimchi (Korea/Japanese): A famous Korean side dish made from fermented vegetables, usually napa cabbage and Korean radishes, with a variety of seasonings including chili pepper flakes, garlic, ginger, and salted seafood.

Side Dish: Atchara (Philippines): A Filipino side dish made from pickled green papaya, carrots, bell peppers, and raisins in vinegar, sugar, and salt.

Main Course: Corned Beef (Ireland): Beef brisket cured in a mixture of salt, sugar, and spices, then slow-cooked until tender. It’s a classic Irish dish often served with cabbage.

Second Course: Sauerkraut (Germany): Finely cut cabbage that has been fermented by lactic acid bacteria. It is a traditional dish in German cuisine.

Dessert: Candied Ginger (China): Ginger slices that have been cooked in sugar syrup and then coated with granulated sugar. It’s a sweet and spicy treat from China.

Cake: Best Moist Carrot Cake (United States): A moist cake made with grated carrots, nuts, and spices, usually topped with cream cheese frosting.

Drink: Shrub (United States): A vinegar-based syrup made from fruit, sugar, and vinegar. It can be mixed with water or soda for a refreshing drink or used as a base for cocktails.

HISTORY:

Pickling vegetables and fruits is a tradition that has been followed in various cuisines around the world for centuries. Pickled watermelon rind, however, is not a traditional Japanese recipe, and its exact origins are unclear. It is more commonly associated with the cuisine of the southern United States, where it has been made for generations as a way to reduce waste and use all parts of the watermelon. However, in Japan, pickling is a long-standing culinary tradition, and a wide variety of vegetables and fruits are pickled using different methods and ingredients.

In Japanese culture, pickles, known as "tsukemono" (漬物), have been a significant part of the diet for centuries. They are served as a side dish with almost every meal and are appreciated for their ability to balance the flavors of the main dishes. Pickles in Japan are usually made from vegetables like radishes, cucumbers, and plums, and are pickled in a variety of ways, using ingredients such as salt, rice bran, and vinegar.

While pickled watermelon rind is not a traditional tsukemono, it has been adopted and adapted by some in Japan who appreciate the concept of "mottainai" (もったいない), which translates to "waste not, want not." This concept is deeply ingrained in Japanese culture and encourages the use of all parts of a food item, which aligns with the idea of pickling watermelon rind rather than discarding it.

In recent years, there has been a growing interest in sustainable cooking and reducing food waste in Japan, and this has led to an increased interest in recipes like pickled watermelon rind.

TIPS:

Quality of Ingredients: Use the freshest watermelon rinds and high-quality rice vinegar, soy sauce, and sesame oil. The quality of these ingredients will significantly impact the final flavor of the pickle.

Infuse the Pickling Solution: Infuse the pickling solution with additional aromatics such as lemongrass, star anise, or Szechuan peppercorns. To do this, gently heat the pickling solution with the aromatics until it reaches a simmer. Remove from heat and let it steep until it reaches the desired flavor intensity. Strain before using.

Add Heat: Add a spicy element to the pickling solution by including slices of fresh chili or a few drops of hot sauce. Adjust the heat level to your liking.

Garnish: Before serving, garnish the pickled watermelon rinds with additional toasted sesame seeds and finely chopped fresh herbs such as cilantro or mint.

Ingredients:

Conversions and Servings: Cups (6 Person) Cups (12 People) Cups (18 People) Cups (24 People) Cups (30 People) Cups (36 People) Cups (48 People) Imperial (6 Person) Imperial (12 People) Imperial (18 People) Imperial (24 People) Imperial (30 People) Imperial (36 People) Imperial (48 People) Metric (6 Person) Metric (12 People) Metric (18 People) Metric (24 People) Metric (30 People) Metric (36 People) Metric (48 People)

Directions:

Making the Pickling Solution:

01 - Start by taking a plastic bag or a jar that can be sealed, and put in the following ingredients: Rice Vinegar, Sugar, Soy Sauce, Roasted Sesame Oil, Toasted White Sesame Seeds, and a few strips of Ginger (Ginger, and Sesame Seeds are optional).

02 - Now, mix all those ingredients inside the bag really well until the Sugar is completely dissolved. Then, put it aside for a while.


Preparing the Watermelon Rinds:

03 - Take the Watermelon and cut it into 2.5cm / 1 inch thick slices.

04 - Then, take each of those slices and cut them again into sticks that are 2.5cm or 1 inch wide.

05 - Now, separate the Watermelon pulp/flesh (the red juicy part) from the rest. You can eat this or make Homemade Watermelon Juice Recipe ( スイカジュース ).

06 - Let's go back to the Rind. Separate now the Watermelon Rind (the white part) from the skin (the tough, dark green part). You can discard the skin as we will only use the white part.

Photo: Uncut Recipes

Pickling the Rind:

07 - Place the Watermelon Rind slices into the plastic bag with the pickling solution that you prepared in steps 01 and 02.

08 - Seal the bag tightly, making sure to get as much air out as possible so that the Rind slices are completely covered by the pickling solution.

09 - Gently massage the bag to make sure the pickling solution is evenly distributed over all the Rind slices.

10 - Put the sealed bag in the refrigerator and let it pickle for at least 2.5 hours. If you can, leaving it overnight is even better.


Serving the Dish:

11 - After the Rind slices have been pickled, take them out of the pickling solution and place them in a serving bowl.

12 - The Pickled Watermelon Rind is now ready to be served! It can be served as a side dish with rice, barbecue, or meat. It is also delicious as a snack with beer or cocktails. Enjoy!

Photo: Uncut Recipes

Notes:

Pickling the Rind: Ensuring that the bag is sealed tightly and as much air as possible is removed helps in completely covering the rind slices with the pickling solution. Massaging the bag gently ensures the pickling solution is evenly distributed over all the rind slices.

Storage: If you have any leftover pickled watermelon rind, it can be stored in an airtight container in the refrigerator for up to a week.

Alternative Ingredients: If you prefer a different flavor, you can experiment with adding other ingredients to the pickling solution such as chili flakes for some heat or garlic for additional flavor.

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Written by: Uncut Recipes

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