Pickled Watermelon Rinds
4 servings
30 minutes
Pickled watermelon rinds are an unusual and exquisite delicacy from traditional Greek cuisine. In ancient times, when food was used as efficiently as possible, watermelon rinds were transformed into a fragrant snack with a sweet-sour taste. This recipe preserves the freshness of summer by turning leftover watermelon into a piquant addition to meat dishes, cheeses, or even savory snacks. Crunchy and infused with a subtle aroma of vinegar and spices, they surprise with a combination of sweetness and salty tartness. They can be enjoyed as a standalone product or added to salads and sauces for an original touch. This recipe pays homage to tradition and the art of mindful food use, allowing one to enjoy new flavor dimensions of watermelon.
1
Use a sharp knife or a potato peeler to cut off the dark green rind of the watermelon. Cut the remaining green part into strips about 5x1 cm.
- Watermelon rinds: 500 g
2
In a small saucepan, mix 5 cups of water and 3 tablespoons of salt. Bring to a boil and add the chopped peels. Cook over medium heat for about 5 minutes until the peels are soft but still slightly crunchy inside. Drain and transfer to a bowl.
- Coarse salt: to taste
- Watermelon rinds: 500 g
3
In a saucepan, mix vinegar, sugar, spices, 1 teaspoon of salt, and 1 cup of water. Bring to a boil, stirring until the sugar dissolves.
- Apple cider vinegar: 1.5 glass
- Sugar: 1.5 glass
- Spices for pickling: 2 tablespoons
- Coarse salt: to taste
4
Pour the marinade into a bowl with the peels, mix, and press down with a plate. Cool to room temperature.
- Watermelon rinds: 500 g
5
Transfer to a container, close the lid, and send to the refrigerator for a couple of hours.