Looking for a way to use up watermelon rinds? Here’s a delicious way to make Japanese-style pickled watermelon rinds!
- 2 lbs of watermelon rind (907g)
- 18g (2% of watermelon rind weight) salt
- 3 tbsp rice vinegar
- 2 – 2 1/2 tbsp maple syrup (depending on how sweet you like it)
- 2 tsp Japanese mustard power
- 1 1/2 tbsp sesame oil (or olive oil)
- 1 1/2 tbsp soy sauce
- 2 tbsp kombu mentsuyu
- 1 crushed garlic clove
- 1 hawk claw pepper (Takanotsume chili pepper)
- dijon / regular mustard instead of Japanese mustard
- black pepper
- 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!
- Helpful Equipment: pickling jars, reusable bags
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).