Watermelon Rind Pickles
Listed under the book's "Flavors of South Korea" section, but watermelon rind pickles are a classic dish of the American South; the recipe here is Western in style (gray sea salt, pairs with pâtés and terrines), so attributed to US. Chef's Note: (1) Use an untreated gray sea salt with no additives - iodized or fluorinated salt won't work. (2) Always use cold brine; if in doubt about tap water quality, use bottled spring water. This pickle pairs well with pâtés and terrines, ham, cold meats, etc.
⏱️ Prep: 15 min🍳 Cook: 105 min
Ingredients
| 1 kg | watermelon rinds | |
| 500 ml | apple cider vinegar | |
| 350 g | sugar | |
| 3 | cloves | |
| 1 tbsp | 15 ml | cardamom seeds |
| 1 tbsp | 15 ml | grated ginger |
| 100 g | coarse salt (for brine) | |
| 1.5 l | cold water (for brine) |
Instructions
- Choose a watermelon with a thick rind. Wash the rind well under running water.
- Peel the rind coarsely with a sharp knife, retaining only the white parts. Cut into 8 cm x 2 cm strips.
- Blanch for 5 minutes in boiling water. Cool under cold water and drain.
- In a bowl, make the brine from the water and salt. Let the salt dissolve for a few minutes, then immerse the strips of watermelon rind in the brine and leave to soak overnight.
- The next day, rinse the rind several times. Place in a pot, cover with water and cook for 45 minutes. Drain.
- In another pot set over the heat, dissolve the sugar in the vinegar and 250 ml (1 cup) water. Add the spices, tied in a cheesecloth bag.
- Add the watermelon rind and cook for 1 hour over low heat, stirring frequently.
- The rind should become translucent.
- Pack into jars and seal.