WatermelonUsing the rind (white part and outer green layer)¼-½
Rice vinegar (unseasoned)4 tbsp
Soy sauce2 tbsp
Roasted sesame oil1 tbsp
Sugar4 tbsp
Toasted white sesame seedsOptional1 tbsp
GingerA few strips, optional~2-3 tbspest.
Steps
1
Combine rice vinegar, soy sauce, roasted sesame oil, and sugar in a resealable plastic bag. Shake well until the sugar dissolves completely, then set aside.
2
Cut the watermelon into one-inch-wide sticks.
3
Remove and discard the tough green outer skin from the white part of the watermelon rind.
4
Slice the white watermelon rind into uniform pieces for optimal pickling.
5
Add the rind pieces to the plastic bag with the pickling solution. Massage the bag gently to distribute the pickling liquid evenly over all the pieces.
6
Seal the bag and refrigerate for at least 12 hours or overnight.
7
To serve, remove the pickled watermelon rind from the pickling liquid and transfer to a serving bowl. Enjoy as a side dish to complement rice, barbecue, or savory dishes, or as a refreshing snack with beer or cocktails.
PrimedTableBETA
