A recipe for Suika no Tsukemono (スイカの漬物, Japanese Pickled Watermelon Rind)! Pieces of watermelon rind are lightly pickled in a sweetened soy sauce mixture for a refreshing side.
This Suika no Tsukemono (Japanese Pickled Watermelon Rind) is such a great way to use any leftover watermelon rinds over the summer and minimize waste. They take some time to rest in the refrigerator, but overall come together easily.
The light green/white part pieces of the watermelon rind are tossed in salt and allowed to sit overnight to release excess moisture. The next day, the rinds are tossed in a seasoned soy sauce mixture and served after about 15-30 minutes.
The result is a refreshing, crunchy texture with a light sweet and salty flavor.
A Few Tips
This recipe uses the light green and white part of the rind. Cut off the thin, tough dark green edges. Keep a little strip of pink/red (not too much!) for a nice contrast in texture and flavor.
Cut the pieces as evenly as possible, about 1-1 1/2 inches (2.5-4 centimeters) in length and about 1/4 inch (6 millimeters) thick.
After adding the salt to the watermelon, gently toss and rub to thoroughly coat all the pieces.
I topped the pickled watermelon rinds simply with a sprinkling of toasted sesame seeds (a mixture of white and black).
Shredded ginger would be another delicious option. For a bit of heat, add a drizzle of chili oil or a garnish of thinly sliced red chili peppers.
The pickled watermelon rind is best served within a day after coating in the soy sauce. Longer than that and too much moisture will start to release.
Looking for more watermelon recipes?
- Watermelon Feta Orzo Salad
- Agua de Sandía (Mexican Watermelon Water)
- Gelo di Melone (Sicilian Watermelon Pudding)
Suika no Tsukemono (Japanese Pickled Watermelon Rind) Recipe
Adapted from Okonomi Kitchen
Suika no Tsukemono (Japanese Pickled Watermelon Rind)
- 2 pounds (1 kilogram) watermelon rinds
- 2 teaspoons salt
- 2 tablespoons (30 milliliters) unseasoned rice vinegar
- 2 tablespoons (25 grams) granulated sugar
- 1 1/2 tablespoons (22 milliliters) soy sauce
- 1/2 tablespoon (7 milliliters) sesame oil
- Toasted sesame seeds for serving
- Remove the thin, tough dark green exterior from the watermelon rinds.
- Cut the rinds into strips about 1-1 1/2 inches (2.5-4 centimeters) long and 1/4 inch (6 millimeters) thick.
- Place the watermelon rinds in a large ziplock bag. Sprinkle the salt over the rinds.
- Gently rub and toss the rinds in the bag to evenly spread the salt to each piece.
- Press out any excess air, seal the bag, and refrigerate for 8 hours, overnight.
- After refrigerating overnight, pour the released water out of the bag.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar has dissolved.
- Pour the rice vinegar and soy sauce mixture over the rinds in the plastic bag. Gently rub and toss the rinds to evenly spread the sauce.
- Press out any excess air, seal the bag, and refrigerate for 15-30 minutes.
- Serve within a day topped with a few toasted sesame seeds.