I had a super crisp, firm, delicious watermelon the other day, and I was thinking the rind on it must be one of the best. So I saved them and couldn’t immediately decide on any number of ways I might want to pickle them. I was very tempted to use a recipe I already had on here because it’s just so delicious (jalapeno lime cilantro) but then my brain went, wait, why don’t we do something that’s really original, as in, not even I have ever made it! And then it hit me, watermelon rind would be a great contender for jangajji – Korean-style soy sauce pickles – because the flavor just pairs so well with crispy fruits and veggies (paramount among them the insanely crunchy choko squash).
Hence this new creation was born, it’s been vetted by friends, and we have declared pickle victory!
I had long strips of rind that I pickled in the jar, which we ate as pickles. But later I tried cutting them up to serve as banchan (Korean side dishes, salads and pickles) to go with larger meals. I also tried them in wraps with rice and my homegrown perilla leaves. Also, so good! It really worked. It’s really up to you how you’d like to serve them.
Yield:
One quart jar jangajji from one personal seedless watermelon
You will need:
- Knife & cutting board
- Measuring cups & spoons
- Small saucepan
- Jarring funnel (suggested)
- Quart mason jar
Ingredients:
- Rinds of one personal seedless watermelon (~425g), as firm as possible, sliced into spears
- 3 cloves garlic, quartered
- A few slices of ginger (optional)
- 2/3 cup water
- 2/3 cup vinegar (or rice vinegar)
- 2/3 cup soy sauce (Korean suggested)
- 2/3 cup sugar (130g), or to taste
- Hot pepper slices (optional; I used 1 chile de arbol in this recipe)
- 1/4 tsp calcium chloride (suggested not required, for crispness)
Directions:
1.) Prepare the garlic, ginger, watermelon rind, and (optional) pepper and place in the quart jar.
2.) Combine all other ingredients in the small saucepan and bring to a low boil, stirring occasionally. Remove from heat and allow to stand a minute.
3.) In the meantime, affix the (optional) jarring funnel to the mason jar, and then pour over the hot brine. Clean the rim and affix the lid tightly. Allow to reduce to room temperature, and then place into cold storage. Allow at least 3-4 days for the flavors to meld and penetrate.
