Sweet And Tangy Japanese Pickled Watermelon Rind

This Japanese Pickled Watermelon Rind recipe has been a long-standing favorite of mine. I first tasted it at a friend’s house and was instantly hooked. The sweetness of the watermelon rind mixed with the tangy, salty pickling liquid created a unique flavor that I had never experienced before. This recipe is incredibly easy to make, and it’s the perfect way to use up any leftover watermelon rinds you may have.

Japanese Pickled Watermelon Rind Recipe

Prep Time

10 mins

Cook Time

480 mins

Total Time

490 mins


4 servings

Japanese Pickled Watermelon Rind


  • 1 (16-ounce) Mason jar
  • 2 cups watermelon rind, peeled
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon white sugar


  • Begin by peeling the watermelon rind and cutting it into 1-inch cubes.
  • Place the cubes into a 16-ounce Mason jar.
  • Pour the apple cider vinegar, soy sauce, salt, and sugar over the rind.
  • Fill the jar with water and seal the lid tightly.
  • Place the jar in a cool, dry, dark place and let it sit for 8 hours.
  • After 8 hours, remove the jar and strain off the liquid.
  • Place the pickled watermelon rind in the fridge and allow it to sit for 24 hours.
  • After 24 hours, your pickled watermelon rind is ready to enjoy.

Nutrition Facts

  • Serving Size: 1/2 cup
  • Calories: 30
  • Fat: 0g
  • Carbohydrates: 7g
  • Protein: 0g
  • Sodium: 200mg
  • Sugar: 5g

What is the history of japanese pickled watermelon rind?

Japanese Pickled Watermelon Rind has been a traditional delicacy in Japan for centuries. The practice of pickling watermelon rind dates back to the Edo period (1603-1868) when it was known as kappamaki and was served as a side dish alongside sushi. It is believed that pickling was a method of preserving food in the absence of modern refrigeration.

The earliest record of pickling watermelon rind was found in a 1669 Japanese cookbook called “Kappi no shokai”, which included a recipe for pickling watermelon rind in a mixture of soy sauce and rice vinegar. This recipe was likely the basis for the modern-day version which is now commonly served in Japanese restaurants. In recent years, the popularity of pickled watermelon rind has grown, and it can now be found in supermarkets and specialty shops throughout Japan.

See also  Jumbles

The pickling process varies depending on the region, but typically involves soaking the rind in a salt or brine solution for anywhere from two weeks to several months. Once the rind has been pickled, it is usually served with a variety of sauces, such as soy sauce, wasabi, or tsukemono (Japanese pickles). Pickled watermelon rind is often served as a side dish, but can also be used in salads, soups, and sushi rolls.

Pickled watermelon rind has become a popular snack in Japan, and is often served as an accompaniment to sake or beer. In recent years, the popularity of pickled watermelon rind has spread to other countries, and it can now be found in many Asian and international groceries.

What are the traditional flavors used for pickled watermelon rind?

The traditional flavors used for pickled watermelon rind in Japanese cuisine are a mixture of sweet, salty, and sour. This style of pickling typically calls for light-colored soy sauce, sugar, and vinegar to create a flavorful balance. The pickled watermelon rind can be eaten on its own as a snack or used as an accompaniment to other dishes.

Pickling watermelon rind is an ancient culinary practice in Japan, where it has been enjoyed since the Edo period. The traditional flavors used to pickle watermelon rind are designed to bring out the natural sweetness of the rind while adding a salty, acidic taste. The light-colored soy sauce, sugar, and vinegar all play an essential role in creating the perfect balance of flavors.

In addition to the traditional flavorings, other seasonings can be used to create unique flavor profiles. Spices such as red chili peppers and ginger can be used for a spicy kick, or dried shiitake mushrooms for a depth of flavor. Other popular additions include umeboshi (pickled plums), sesame oil, and mirin. The possibilities are endless, so feel free to experiment and find the perfect combination of flavors for your pickled watermelon rind!

See also  Delicious Mango Cupcakes Recipe

Pickled watermelon rind is a delicious and versatile addition to any meal. Whether enjoyed on its own or as part of a larger dish, it is sure to add an exciting flavor boost to your meal. For a truly authentic experience, use the traditional Japanese flavors of light-colored soy sauce, sugar, and vinegar for your pickled watermelon rind.

What are the benefits of pickling watermelon rind?

The benefits of pickling watermelon rind include:

  • Improved flavor and texture: Pickled watermelon rinds take on a salty, tangy flavor and a crunchy texture. This makes them a great addition to salads, sandwiches, and other dishes.
  • Increased shelf life: Pickling extends the lifespan of watermelon rinds, allowing them to be stored for up to several months.
  • Nutritional boost: Pickling also helps to preserve some of the vitamins and minerals that can be found in watermelon rind. This makes them a nutritious snack or addition to recipes.
  • Variety of flavors: Watermelon rinds can be pickled with different herbs and spices to create a variety of flavors. This allows cooks to experiment and find the perfect flavor combinations.

What is the process for pickling watermelon rind?

The process for pickling watermelon rind is relatively simple and involves a few basic steps. First, the rinds should be washed and peeled. Next, the peeled rinds should be cut into cubes or slices and placed in a pot. A brine solution, which is a combination of vinegar and sugar, should then be poured over the rinds, and the pot should be placed on the stove and brought to a simmer, stirring occasionally. Once the mixture has simmered for about 10 minutes, it can be removed from heat and placed into a jar or container. The mixture should be refrigerated for a minimum of two days before it is ready to be served.

See also  Heavenly Grilled Shrimp With Fresh Tomato Sauce And Angel Hair Pasta

In Japan, pickled watermelon rinds are called “tsukemono” and are typically served as part of a traditional Japanese meal. They are often served as an accompaniment to rice and may be eaten as a snack or as part of an entrée. Pickled watermelon rinds offer a unique flavor and texture, as well as a variety of health benefits, such as improved digestion and increased energy.

Pickled watermelon rinds are a great way to make use of the entire watermelon and reduce food waste. They are also a fun, delicious, and healthy addition to any meal.

How can pickled watermelon rind be used in a variety of recipes?

Pickled watermelon rind can be used in a variety of recipes, from sweet to savory. It is a great way to use up any watermelon rind that would have otherwise gone to waste. Pickled watermelon rind can be added to salads, appetizers, and main dishes for a unique flavor. It can also be used as a topping for sandwiches, tacos, and even pizza.

Pickled watermelon rind can also be used in sweet recipes. It can be used to make a sweet and spicy jam, or even a delicious fruit compote. Pickled watermelon rind can also be added to muffins, cakes, and cookies for a unique flavor. It can also be used as a topping for ice cream or yogurt.

Pickled watermelon rind is a versatile ingredient that can be used in a variety of recipes. It is a great way to use up any extra watermelon rind, and it adds a unique flavor to any dish. Pickled watermelon rind can be used in both sweet and savory dishes, and it is a great way to add a unique flavor to any recipe.

Similar Posts