I absolutely love watermelon. I add it to salads, in cold gazpacho, sliced with a drizzle of balsamic and juiced. But, those rinds take up a lot of this fruit, right? So, of course I'm always saving them for the answer to the question, what else can I do with that?
Pickling is a fun and easy go-to for so many vegetables and fruits. That's what I decided to do with this batch. Then the next step is deciding the seasoning. Since Thai food is a delicate balance of all flavors (sweet, spicy, hot, sour, bitter), I gave it a try.
What a crunchy, spicy side dish to meat, sandwiches and cheese platters this created. It goes into my "yeah, that works" kitchen file. Hope you get the chance to try it, too.
Recipe: Watermelon Rind Pickled in Thai Spices - ShowFood Chef
4 cups Chopped Watermelon Rind (green and red removed)
1/4 cup salt
1 quart water
In a large bowl, stir the salt in the water to dissolve, then add the rind to this brine. Place another plate or bowl on top to hold the rinds submerged. Place in refrigerator for 8 hours or over-nite.
Drain, rinse the rinds well and drain again.
4 cups water
2 cups cider vinegar
2 teaspoons Thai spices (including paprika, turmeric, black pepper, coriander, fenugreek, mustard, cumin, cayenne and ginger)
Zest of one lime
1 tsp lime juice
In a large pot, bring these ingredients to a boil, then add the rinds. Simmer for 45 minutes until the rinds are translucent.
Pour rinds and liquid into prepared jars, close lids and refrigerate or use hot water bath method for 10 minutes for keeping pickles outside of the refrigerator for months.