Best 4 Japanese Pickled Watermelon Rind Recipes
Japanese pickled watermelon rind, also known as suika no rind no tsukemono, is a traditional Japanese pickle made from the rind of a watermelon. This unique and flavorful pickle is a popular side dish or snack in Japan and is often served with rice, noodles, or other savory dishes. The process of making Japanese pickled watermelon rind involves several steps, including slicing the rind, removing the seeds, and brining the rind in a mixture of vinegar, sugar, and salt. This process helps to preserve the rind and gives it a slightly sour and sweet flavor. Once pickled, the watermelon rind can be enjoyed on its own or used as an ingredient in various dishes. This article will provide you with a detailed guide on how to make Japanese pickled watermelon rind at home, including the necessary ingredients, step-by-step instructions, and tips for achieving the perfect flavor and texture.
Here are our top 4 tried and tested recipes!
PICKLED WATERMELON RINDS
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Provided by Nancy Hansen Puig
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h45m
Yield 24
Number Of Ingredients 9
Steps:
- In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
- Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
- Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
- Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g
SWEET-AND-SPICY PICKLED WATERMELON RIND
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.
WATERMELON RIND PICKLES
"Waste not, want not" has always been smart advice-especially when it produces picked watermelon rind that's so refreshing. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 4 pints.
Number Of Ingredients 8
Steps:
- Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
JAPANESE PICKLED WATERMELON RIND
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
- Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.1 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 657.6 mg, Sugar 0.5 g
Tips:
- Choose a ripe watermelon with a firm rind. The rind should be deep green and free of blemishes.
- Use a sharp knife to remove the rind from the watermelon. Be careful not to cut into the flesh of the watermelon.
- Cut the rind into thin strips or cubes. The smaller the pieces, the quicker they will pickle.
- Place the rind in a bowl or jar and cover it with a brine made with water, sugar, salt, and vinegar. The brine should completely cover the rind.
- Seal the bowl or jar and let the rind pickle for at least 24 hours, or up to 2 weeks. The longer the rind pickles, the more flavorful it will be.
- Once the rind is pickled, drain it from the brine and rinse it with water. Serve the rind as a snack, side dish, or condiment.
Conclusion:
Japanese pickled watermelon rind is a delicious and refreshing snack, side dish, or condiment. It is easy to make and can be enjoyed year-round. With its sweet, sour, and salty flavor, pickled watermelon rind is a great way to add some excitement to your meals.
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