Pickled watermelon rind is a classic summer condiment when the melons are in abundance. Here we’ve added our twist by using Japanese yuzu juice and rice wine vinegar to give the pickles a kick.

　　

Ingredients

makes about 1 quart

　　1/4 cup plus 2 tablespoons/125 grams rice wine vinegar

　　1/2 cup plus 1 tablespoon/125 grams yuzu juice (see Sources, page 309)

　　1/4 cup plus 1 tablespoon/100 grams honey

　　1 tablespoon/4.5 grams juniper berries

　　1 1/4 teaspoons/8 grams fine sea salt

　　18 ounces/500 grams diced watermelon rind, green skin removed

　　

Step 1

Mix the vinegar, yuzu juice, honey, juniper berries, and salt until the honey is dissolved. If you have a vacuum sealer, pour the pickling solution into a vacuum bag, add the watermelon rind, and seal on high pressure. (This can also be done in Mason jars in a chamber vacuum machine.) The watermelon rind will go from opaque to translucent and is ready to eat instantly, though it will mature over a few days.

　　

Step 2

Alternatively, you can combine the vinegar, yuzu juice, honey, juniper berries, and salt in a lidded jar, refrigerate, and age the rind for 3 days before using. The pickles will not be as bright and translucent as the vacuum-sealed pickles, but they will still taste delicious. The flavor will continue to improve over time.

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