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Japanese Style Watermelon Rind Pickles

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This is one of my family's longtime "waste not want not" recipes. Don't throw out your watermelon rinds! With a bit of salt, you'll have a beautifully refreshing and crunchy pickle. It goes really well with a warm bowl of rice or noodles.
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Ingredients:

Steps:

  1. Remove all the pink watermelon flesh and and dark green outer skin with a knife.
  2. Place rinds into a plastic bag and sprinkle with salt.
  3. Tie the top of the bag and shake it around so the salt evenly distributes.
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  5. Place bag in a bowl and cover with something heavy for several hours or overnight.
  6. Remove rinds from the bag and thinly slice.
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  8. Give one a taste. If it's a bit too salty, you can lay them in a bowl of cold water until they lose some edge.

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January 9, 20180 found this helpful

The Chinese also pickle watermelon rind but they use white vinegar and sugar for a sweet & sour pickle.

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January 12, 20180 found this helpful

I do that with cucumbers-- yummy!

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January 10, 20180 found this helpful

When I read the title of this recipe I almost knew for certain that it would be one of your recipes..

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You usually have great and sometimes unusual recipes that are so easy (always good instructions) and have never failed to turn out just the way you describe (for me).
I use my mother's "way" but yours is a little easier so this recipe will be put to the test the next time we have watermelon.
Thanks

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January 12, 20180 found this helpful

I like that I'm identifiable by title! ;) I'd love to know what your mother's "way" is :)

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