MAKES 2 QUARTS
Condiment

Ingredients

Watermelon Rind Pickles
  • watermelon,1,,soccer ball-size,
  • water,2,quarts,,
  • rice vinegar,3/4,cup,,marukan-rice-vinegar
  • mirin,1/2,cup,,kikkoman-mirin
  • sugar,1/2,cup,,white-sugar
  • Thai bird chiles,3,,,thai-bird-chiles
  • lime leaves,2,,fresh frozen or dried,dried-makrut-lime-leaf
  • whole star anise,1,,,whole-star-anise
  • cinnamon,1,stick,,ceylon-cinnamon-sticks
  • coriander seeds,8,,,whole-indian-coriander
  • ice cubes,1,cup,,
Expand All
Add All

Watermelon Rind Pickles

In 2011, Amelia and I had the opportunity to go to Japan. We had the best time and fell further in love with each other and with one of our favorite foods: ramen. Later that year, I was able to take my love of ramen to the next level and open my own Japanese-inspired noodle shop, Noodlecat. The opening chef, Brian Reilly, and I created some awesome food together, and to this very day this remains one of my favorite pickles of all time. Much love to Brian for this recipe. — From House of Vinegar by Jonathon Sawyer. Buy this book from Indiebound or Amazon.

Reprinted with permission from House of Vinegar by Jonathon Sawyer, copyright © 2018. Photography by Peter Larson. Published by Ten Speed Press, an imprint of Penguin Random House.
Written By Jonathon Sawyer | Oct 24, 2018

Ingredients

Watermelon Rind Pickles
  • watermelon,1,,soccer ball-size,
  • water,2,quarts,,
  • rice vinegar,3/4,cup,,marukan-rice-vinegar
  • mirin,1/2,cup,,kikkoman-mirin
  • sugar,1/2,cup,,white-sugar
  • Thai bird chiles,3,,,thai-bird-chiles
  • lime leaves,2,,fresh frozen or dried,dried-makrut-lime-leaf
  • whole star anise,1,,,whole-star-anise
  • cinnamon,1,stick,,ceylon-cinnamon-sticks
  • coriander seeds,8,,,whole-indian-coriander
  • ice cubes,1,cup,,
Expand All
Add All

Step one

Remove the white rind from the watermelon and cut it into 1- inch cubes; reserve the flesh for another use. Place the cubed melon rind into a large, airtight nonreactive container.

Step two

In a large pot over high heat, combine the water, vinegar, mirin, sugar, chiles, lime leaves, star anise, cinnamon, and coriander seeds. Bring to a boil and then immediately remove from the heat. Carefully pour the hot liquid over the watermelon rind, being sure to cover it completely.

Step three

Add the ice to the container and allow the liquid to cool to room temperature. Once it has cooled, cover and transfer to the refrigerator for 48 hours to pickle. The pickle will keep, refrigerated, for up to 6 months.