Suika no Tsukemono (Japanese Pickled Watermelon Rind)
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.
Servings 8 Servings
Ingredients
- 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
Instructions
- 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.