Looking for a way to use up watermelon rinds? Here’s a delicious way to make Japanese-style pickled watermelon rinds!
I love pickles of all kinds- but by far my favourite are pickling watermelon rinds! They’re like cucumbers, but sweeter making it the perfect snack or side dish.
How to Make Pickled Watermelon Rinds
The Ingredients (+ substitutions)
- Watermelon Rinds
- Salt: you need about 2% of salt of the total weight of watermelon rinds
- Rice Vinegar
- Maple Syrup: or with sugar
- Japanese mustard powder: or mustard of choice
- Sesame oil
Here are some additional ingredients and seasonings you can add!
- Soy sauce
- Kombu Mentsuyu
- Garlic cloves
- Hawk claw pepper: for an
- Black pepper: for slightly spicier version
- Olive oil: instead of sesame oil, swap for olive oil for a different aroma
- Wash the outside of the watermelon well. Slice the green parts off and then slice into equal sized pieces of your choice. Place in a reusable bag or large ziplock bag and add 2% of salt of the total weight of the watermelon (in this case, 18g). Rub the salt in and shake the bag. Place in the fridge overnight.
- The next day, remove 90% of the water in the bag. Add the rice vinegar, maple syrup, mustard powder and sesame oil. Let it sit in the fridge for at least 15 minutes. Serve and enjoy!
More pickles to try:
SAVE IT FOR LATER! ↓
If you recreate this Japanese Style Pickled Watermelon Rinds recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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