Pickled watermelon

Pickled watermelon

By
From
Poke
Makes
10 bowls
Photographer
Matt Russell

Pickled watermelon rind is a revelation, and especially tasty with the citrusy tang of yuzu juice.

Ingredients

Quantity Ingredient

Brine

Quantity Ingredient
2 tablespoons salt
1 litre water
1/8 watermelon, rind only tough outer peel removed, cut into 2 cm cubes

Pickling liquor

Quantity Ingredient
100ml rice wine vinegar
2 tablespoons water
2 tablespoons sugar
3 tablespoons bottled yuzu juice

Method

  1. In a saucepan, bring the brine ingredients to a boil over a high heat. Pour over the prepared watermelon rind and leave to brine for around 12 hours or overnight. Drain and rinse before transferring to a large sterilised jar.
  2. Combine the pickling liquor ingredients in a saucepan and bring to a simmer over a gentle heat, until the sugar has dissolved. Allow to cool slightly, then pour over the watermelon. Leave the pickles to mature for 1 week in the fridge. They will keep refrigerated for up to 1 month.
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