Pickled Watermelon Rind
June 12, 2009
Pickled Watermelon Rind
This reminds me of a lot of many of the pickled dishes I grew up with, and which I miss eating.
Brad’s coworker Amelia recently wrote a post where she mentioned pickling being a lost art, and particularly the sad waste of throwing watermelon rinds away. And somewhere in there, I recollected an Asian pickled dish I’d eaten in summers past. This is one I particularly enjoy because the light sweetness of watermelon harmonizes so well with the vinegar and salt.
From Lily’s Hearth and Home blog:
Ingredients:
Watermelon rind (skin removed)
Salt
Sugar
Sambal Olek
Vinegar
Method:
Cut watermelon rind into 1 inch length and 1/4 inch thick pieces
Sprinkle salt and leave aside for 30 minutes.
Wash away salt.
Add vinegar, sambal olek and sugar (adjust to your taste)
Leave to marinate for at least 1 hour before serving.
