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Quick Pickled Watermelon Rind

1

  • Prep Time10 mins
  • Total Time15 mins
  • Makes1 1/4 cups
*PLUS chilling time
Quick Pickled Watermelon Rind

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)

Don't let the rind go to waste!

Ingredients

  • 1/2 cup unseasoned rice vinegar

  • 1 tbsp granulated sugar

  • 1 tsp salt

  • 1 cup cubed peeled watermelon rind, (3/4-in. cubes; see Kitchen tip)

  • 1 tsp gochugaru, (Korean red chili fakes)

Instructions

  • Combine vinegar, sugar and salt in a small saucepan set over medium-high. Boil until sugar is dissolved, about 1 min.

  • Combine watermelon rind and gochugaru in a glass bowl or jar. Pour vinegar mixture overtop. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.


Kitchen tip

Use a knife to slice off the green watermelon peel before cutting the white rind into pieces.

Get more easy quick pickled recipes here

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