in Recipes

Watermelon pickles

updated

Spread the love

Ingredients for 1 servings:

  • ½ m.-sized watermelon(s)
  • 200 g raw cane sugar
  • 1 star anise
  • 1 tbsp, heaped salt
  • 4 cm ginger root
  • 120 ml water
  • 120 ml apple cider vinegar
  • 120 ml rice wine vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

Cut the melon into 2.5 cm thick slices. Cut the flesh away from the rind, leaving a 1 cm edge. Reserve the remaining flesh for something else. Cut the rind into 2.5 cm thick cubes. Slice the ginger. Place all ingredients, except the melon rind cubes, in a saucepan and simmer until the sugar has dissolved. Add the cubes and cook for 2 minutes. Transfer everything to a clean 1 liter screw-top jar and refrigerate. Let it steep overnight for best. Serve as a salad pickle. The melon cubes will keep in the refrigerator for about 10 days, after which they will soften.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Polenta casserole with red lentils and spinach

Beluga lentil spread on crispbread with topping