INSTANT WATERMELON RIND PICKLE
Pickled watermelon rind is a classic summer condiment when the melons are in abundance. Here we've added our twist by using Japanese yuzu juice and rice wine vinegar to give the pickles a kick.
Yield makes about 1 quart
Number Of Ingredients 6
Steps:
- Mix the vinegar, yuzu juice, honey, juniper berries, and salt until the honey is dissolved. If you have a vacuum sealer, pour the pickling solution into a vacuum bag, add the watermelon rind, and seal on high pressure. (This can also be done in Mason jars in a chamber vacuum machine.) The watermelon rind will go from opaque to translucent and is ready to eat instantly, though it will mature over a few days.
- Alternatively, you can combine the vinegar, yuzu juice, honey, juniper berries, and salt in a lidded jar, refrigerate, and age the rind for 3 days before using. The pickles will not be as bright and translucent as the vacuum-sealed pickles, but they will still taste delicious. The flavor will continue to improve over time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love