#pickled watermelon

[giantstoe]

Pickled watermelon i love you💌

[instantezra]

what are ur thoughts and feelings on pickled watermelon

oh HELL yes (I've had it)

oh HELL yes (I haven't had it and will not)

oh HELL no (I've had it)

oh HELL no (I haven't had it and will not)

i have no opinion

im bald/a watermelon killed my friend/other

Voting ended onAug 13, 2024

[whereismycake]

London burrata with pickled watermelon and mint. The burrata was creamy, and the pickled watermelon added a refreshing balance to the rich cheese. Although it didn't really taste like it was pickled. I wished there was a stronger taste of mint, and I thought it was a bit cheeky it didn't naturally come with bread.

https://askforjanice.co.uk

[whereismycake]

This was definitely a favourite, duck egg with triple cauliflower and pickled watermelon. https://flavourbastard.com

[diaryofthebread]

Watermelon Margarita Plus

I know this is cruel. I meant to get this post up at the end of summer. I saw the last of the watermelons of the summer in the grocery store and I knew what it meant: watermelon margaritas. Two cups watermelon, 4 oz of tequila, one/two of Cointreau, a splash of lime and a healthy amount of crushed, run through a blender. But as I walked away with my plump, late summer melons, I wondered about something that has always bothered me about margaritas. I think that there are two types of margarita people in the world: those who like the spike of salt before the first sip and those who would prefer to keep salt far away. I am one of the latter. It feels almost like…well, a mouthful of salt whenever the margarita I order at  a bar (which I have, kindly I hope, insisted not arrive with salt)  arrives encrusted and unpalatable. Is there a solution for those of us who hate salt, but kind of want a little bit of what salt-lovers are getting.

Here is my tentative suggestion: try pickling your own watermelon. This was a strange idea when I first learned that it is possible, particularly because you use the rind,  a part of the melon that I have always considered inedible. However, the pickled watermelon rind is satisfying in ways that a salt rim can never be. You can get the pickling brine just as you would like it. You can use pre-packaged pickling spices (and I recommend this as a base), but you can add red pepper flakes  or a little cinnamon which would give your watermelons a little zing that is welcome in a watermelon margarita, which can be too sweet and uncomplicated.

Set a large pot of water to boil. Then you need to remove the flesh and skin from the rind and cut the rind into squares.  Boil the watermelon until a little tender. This should take 7-10 minutes. In a separate sauce pan combine 2 teaspoons pickling spices,  2 tablespoons of salt, 1- 1/2 cup of high quality vinegar, a few cloves, peppercorns, cinnamon sticks, several slices of ginger and red pepper flakes (if you wish). Set these to boil. Once both the watermelon and the brine are done, put the watermelon into a clean bowl and cover with the brining liquid. Let sit over night. The next day sterilize several pickling jars. Then set the watermelon mixture to bowl in a large pot. Once it reaches a boil, put the watermelon pieces and liquids into the prepared jars.

You will notice that as it sits it in the fridge the flavors will become more subtle and complex. Watermelon rind makes the ultimate complement to what is nearly a perfect drink.

[food-vibrations]

(via Vietnamese Pork Chops with Pickled Watermelon Recipe | Epicurious.com)

[gnarlyrooms]

[mfred]

I'm thinking of doing an asian-style pickle on some watermelon rinds.

Opinions?  Thoughts?

Something like this http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html