Szechuan pickled watermelon

Szechuan pickled watermelon

By
From
Pickled
Makes
1 × 500 ml jar

A sweet and fragrant Southern pickle with an Asian twist. It works great with salty, meaty things like pork chops, bacon and charcuterie. Or do like Chloe from Fatties Bakery in London – she eats them straight out of the jar in front of the TV after a long day of making those yummy salted caramels I’m addicted to.

Ingredients

Quantity Ingredient
1/2 watermelon
250ml rice wine vinegar
220g granulated sugar
1 tablespoon sea salt
2 star anise
1 thumb-sized piece fresh ginger, peeled
1 tablespoon szechuan peppercorns
1 cinnamon stick

Method

  1. First, prepare the watermelon by cutting it into quarters. Using a sharp knife, remove the tough green peel. Cut the rind into 2 cm wedges, then slice the wedges into small bite-sized squares. Reserve the watermelon flesh for a salad, drink or just a snack.
  2. In a large pan, combine 125 ml of water with the rest of the ingredients. Place over a medium to high heat and warm through. Do not allow it to boil.
  3. Add the watermelon rind to the pan, boil for 1 minute, then simmer for another 5 minutes.
  4. Take off the heat and transfer the watermelon to a clean jar or plastic container. Put the lid on, leave to cool and then refrigerate. Once the pickles have cooled down they’re ready to eat. Store in your fridge for up to 1 week
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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