Pickled Watermelon Rind

1. 1 Watermelonpacote 4 kg ≈ $5.00 300 g
2. 2 Fresh ginger≈ $8.00 por kg 10 g
3. 3 Sugarpacote 1 kg ≈ $1.60 70 g
4. 4 Vinegar 9%pacote 500 ml ≈ $1.30 70 ml
5. 5 Salt 5 g
6. 6 Cloves a gosto
7. 7 Cinnamon a gosto

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Trim the green skin and red flesh from the watermelon¹ rind, leaving the white part. Cut into 2 cm cubes; you need 300 g.

2. Sprinkle the cubes with 5 g salt, cover with 300 ml cold water¹, and leave for 1 hour. Drain in a colander and rinse.

3. In a saucepan, combine 100 ml water¹, 70 ml 9% vinegar⁴, 70 g sugar³, sliced ginger, cloves, and cinnamon. Bring to a boil.

4. Add the rind and simmer for 10–12 minutes over low heat, until translucent but still firm.

5. Transfer the rind to a 0.5 l jar, pour in the hot marinade up to the rim, and let cool.

6. Cover with a lid and refrigerate for 24 hours. Storage: up to 21 days.