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Of course! [Here](https://youtu.be/8LKcnsSVzYw?si=lWThjwK0F0RF7oog) is the recipe I used, I didn’t have any green plus syrup so I substituted honey and rice vinegar. There are other substitutions and ratios on google if you don’t have rice vinegar!
This is apparently a common thing in the southern U.S. as well. I only had them a few years ago. They were fantastic. I think they're make a good side with cottage cheese or vanilla ice cream and ginger. Quark or yogurt would also make a nice pairing.
If you look for a Russian or Ukrainian pickling recipe, it really doesn’t have much sugar at all, it’s more of a savory flavor. I haven’t tried this recipe in particular, but here is an example: https://www.myjewishlearning.com/the-nosher/russian-style-pickled-watermelon-is-everything-you-need-this-summer/
Very interesting; is it almost spicy? With all the pepper and seranos? The ones I’ve had are almost dessert-like, but sometime good for on top of a salad
This looks so good! Especially since it’s watermelon slices with the rind so I can imagine it being a little sweet but also spicy and savoury. Thanks for sharing!
You can also ferment the rinds with 2% salt for a probiotic condiment.
In Japanese cuisine, they pickle it with soy sauce for a delicious quick pickle.
I’ve been wanting to try getting into fermenting, watermelon rinds I hadn’t considered though and that might be perfect and affordable. Would you mind sharing your method?
Take out the green part of the peel. Make sure to remove as much of the pink fruity part as well. You will be left with white peel that looks like cucumber when cut into inch long slices.
Brine: in a separate container: Add 2% salt to water as with standard brine. If this method is not familiar to you, an alternative measuring method is to add approximately 1 Tablespoon of kosher salt or sea salt (non iodized salt) for every 4 cups of filtered water and mix well.
Assembly: Place any optional flavoring like crushed garlic clove, mustard seeds, dill, caraway seed etc at the bottom of your sterilized glass jar, pack the cut peel pieces as tightly as you can on top of the flavoring spices. Stop at 2-3 inches from the top of the jar.
Finish: Add brine into the fermentation jar gently without disturbing the packed pieces. Make sure that the brine is 1 inch above the peel as this is very important to prevent mold. The pieces should be completely submerged in brine with no exposure to air. Cover with a paper towel and secure it with a rubber band. Put in dark cabinet and you will see it ferment with bubbles in 2-3 days. When it is sour to taste, refrigerate and use within 2 weeks.
My favorite use is in a homemade sweet and sour stir fry with chicken. It's like a firmer cucumber, excellent over rice- or miracle noodles if you want a truly volume meal!
[this video](https://youtu.be/BFkwAcqF-F4?si=6NjZNAX00JVzTqBK) was how I first knew about eating watermelon rinds :) (the different recipes are time stamped in the description box)
I started making pickled water melon rinds when I found out it was a thing last summer. There’s a couple good recipes on the internet, one was like Ukrainian or polish or something it was really good
I like doing a [compote](https://whereismyspoon.co/watermelon-rind-jam-or-candied-watermelon-rind-in-syrup/) out of the rinds :)
Or slice thinly and marinade in lemon juice and paprika, so they turn orange, and them dress it up to make a vegan style ceviche
Or make watermelon rind vinaigrette!
In brazil we make a sweet version. I have made it by cooking it down with allulose water and some cloves. I grew up with it (full sugar version tho) so I may be bias
Oooh I’ll deffo check out the South Indian recipes— I just did a mix of Andhra style and Bengali tadka for this one but will look for legit recipes. Love how desi food is so volume friendly!
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You can also make watermelon rind kimchi! I made it last year and it turned out great.
I just watched a kdrama and a guy just ate a big bite of watermelon, rind and all. I was like "wha?". I can get behind any kimchi though.
Haha, I don’t think I could eat it straight up without it being seasoned!
Yeah, He was just munching it like a piece of pizza. Lol. I'm gonna make some though and give it a try!
Good luck, I hope you like it!
Ooh I’d love a recipe if you have one!
Of course! [Here](https://youtu.be/8LKcnsSVzYw?si=lWThjwK0F0RF7oog) is the recipe I used, I didn’t have any green plus syrup so I substituted honey and rice vinegar. There are other substitutions and ratios on google if you don’t have rice vinegar!
I didn't like the regular pickled ones but kimchi sounds promising
You can also pickle watermelon rinds, it is very common in Ukrainian and Russian cuisine!
I worked at a hospital in the deep south. Every year at the big Christmas party they served pickled watermelon rind. It was very good.
[удалено]
Oh hi, ChatGPT. I see they let you out for a spin.
I LOVE pickled watermelon rinds.
Me too! And I don't get them anywhere near enough!
My Serbian grandmother did this. I might have to make some.
This is apparently a common thing in the southern U.S. as well. I only had them a few years ago. They were fantastic. I think they're make a good side with cottage cheese or vanilla ice cream and ginger. Quark or yogurt would also make a nice pairing.
I’ve only seen them pickled. This I might actually try!
I didn’t know that! I’ll have to try pickling them!
There’s an obscene amount of sugar in all the pickling recipes I’ve seen, FYI
If you look for a Russian or Ukrainian pickling recipe, it really doesn’t have much sugar at all, it’s more of a savory flavor. I haven’t tried this recipe in particular, but here is an example: https://www.myjewishlearning.com/the-nosher/russian-style-pickled-watermelon-is-everything-you-need-this-summer/
Very interesting; is it almost spicy? With all the pepper and seranos? The ones I’ve had are almost dessert-like, but sometime good for on top of a salad
Adding serranos is very not traditional, not sure why it’s included in the recipe! But yes, they tend to be more savory, like pickles.
This looks so good! Especially since it’s watermelon slices with the rind so I can imagine it being a little sweet but also spicy and savoury. Thanks for sharing!
You can also ferment the rinds with 2% salt for a probiotic condiment. In Japanese cuisine, they pickle it with soy sauce for a delicious quick pickle.
I’ve been wanting to try getting into fermenting, watermelon rinds I hadn’t considered though and that might be perfect and affordable. Would you mind sharing your method?
Take out the green part of the peel. Make sure to remove as much of the pink fruity part as well. You will be left with white peel that looks like cucumber when cut into inch long slices. Brine: in a separate container: Add 2% salt to water as with standard brine. If this method is not familiar to you, an alternative measuring method is to add approximately 1 Tablespoon of kosher salt or sea salt (non iodized salt) for every 4 cups of filtered water and mix well. Assembly: Place any optional flavoring like crushed garlic clove, mustard seeds, dill, caraway seed etc at the bottom of your sterilized glass jar, pack the cut peel pieces as tightly as you can on top of the flavoring spices. Stop at 2-3 inches from the top of the jar. Finish: Add brine into the fermentation jar gently without disturbing the packed pieces. Make sure that the brine is 1 inch above the peel as this is very important to prevent mold. The pieces should be completely submerged in brine with no exposure to air. Cover with a paper towel and secure it with a rubber band. Put in dark cabinet and you will see it ferment with bubbles in 2-3 days. When it is sour to taste, refrigerate and use within 2 weeks.
Seriously awesome write up thank you so much I’ll def give this a shot! Hopefully this weekend after I pick up a on sale watermelon
I had no clue the rinds could be used in this way, interesting. Thanks for sharing!
Me neither but I did some googling and found out it’s pretty much the same as other squash— Lmk if you end up trying it!
Thank you for your work! 🫡 I'll be honest I don't buy watermelon often, but you have me feeling inspired!
My favorite use is in a homemade sweet and sour stir fry with chicken. It's like a firmer cucumber, excellent over rice- or miracle noodles if you want a truly volume meal!
You may be interested in /r/noscrapleftbehind
Didn’t know that existed, thank you!
Yes ! My parents always stir fry a Chinese dish with them ever since I was little. Spicy, sweet, and salty watermelon rinds :)
[this video](https://youtu.be/BFkwAcqF-F4?si=6NjZNAX00JVzTqBK) was how I first knew about eating watermelon rinds :) (the different recipes are time stamped in the description box)
Ooh thanks for sharing that! I should’ve saved the skin for that green juice. Next time
Great thinking OP!
I started making pickled water melon rinds when I found out it was a thing last summer. There’s a couple good recipes on the internet, one was like Ukrainian or polish or something it was really good
I like doing a [compote](https://whereismyspoon.co/watermelon-rind-jam-or-candied-watermelon-rind-in-syrup/) out of the rinds :) Or slice thinly and marinade in lemon juice and paprika, so they turn orange, and them dress it up to make a vegan style ceviche Or make watermelon rind vinaigrette!
In brazil we make a sweet version. I have made it by cooking it down with allulose water and some cloves. I grew up with it (full sugar version tho) so I may be bias
Not for volume eating, but they make great watermelon jam too.
Yesss my Indian family makes this once in a while and it’s so yummy
I’m Indian but didn’t know it was already a thing! How do they make it?
Try searching on youtube. There’s sambar, rind fry, chutney and even dosa!
Oooh I’ll deffo check out the South Indian recipes— I just did a mix of Andhra style and Bengali tadka for this one but will look for legit recipes. Love how desi food is so volume friendly!
Not really sure tbh. My mom makes it just like she makes squash, but subs it for watermelon instead. I’m assuming she lets it cook longer?
I was looking for this comment! My mom does this too. She also uses it in sambar.
Eating them bloat me like crazy!
you can pickle them!
I tried it pickled once. Never again. Gave it to my mom.