Pickled Watermelon Rinds.
12 servings
360 minutes
Pickled watermelon rinds are a rare yet delightful treat from Russian cuisine. This recipe originates from practical traditions where every part of a product was used wisely. The white part of the watermelon rind, usually discarded, is transformed here into a sweet, spicy delicacy with a hint of tartness. The taste of these rinds is an amazing blend of the fruity freshness of watermelon, warming notes of cinnamon, and the tanginess of vinegar. They can be enjoyed as a standalone snack, an accompaniment to meat dishes, or even with tea. Prolonged steeping gives the rinds softness and depth of flavor. It's an ideal way to discover a new gastronomic experience and add variety to traditional pickles.
1
Cut only the green part of the watermelon rind. Cut the watermelon in half, scoop out the flesh with a spoon and set it aside for another dish; cut the white part of the watermelon rind into pieces of 5x2.5 cm.
- Watermelon: 4 kg
2
Bring 4 cups of water to a boil in a large pot. Add salt, stir until dissolved, and remove from heat. Add the peels and let steep for 3 hours.
- Coarse salt: 2.5 tablespoons
3
Remove the crusts from the water and transfer them to a large bowl, pour in 4 cups of water and add the alum. Let it steep for 4 hours.
- Garlic: 3 cloves
4
Place cloves, pepper, cinnamon, and star anise in a piece of cheesecloth and tie it. Pour 4 cups of water into a pot, add the spice sachet, sugar, and all the vinegar. Bring to a boil, then reduce the heat and simmer for another 20 minutes.
- Black peppercorns: 1 teaspoon
- Cinnamon sticks: 2 pieces
- Anise (star anise): 1 piece
- Sugar: 4.5 glasss
- Apple cider vinegar: to taste
- White vinegar: 200 ml
5
Meanwhile, remove the peels from the water. Bring water to a boil in a large pot and boil the peels until soft for about 5 minutes. Transfer the peels to a pot with prepared syrup and continue to cook for another 30 minutes until the peels become transparent and float. Remove the pot from heat and let it sit uncovered overnight.
6
Place 4 jars of 900 ml for pickling with lids in boiling water and sterilize on high heat for 10 minutes. Set the jars on a clean towel. Fill each jar with peels and syrup, leaving about 1⁄2 cm from the top. Wipe the edges of the jars with a clean towel, place the lids on, and screw them on. Move the closed jars to boiling water for 10 minutes (they should be submerged at least 2 ½ cm). Transfer the jars to a clean towel and let cool for 24 hours.
- Lemon: 1 piece
7
Store in a cool, dark place for no more than 1 year.