How to pickle watermelon rind sauce Watermelon rind pickling method and skills

Summer is a good time to eat watermelon. Watermelon is a treasure from head to toe. In addition to the flesh, which can be eaten directly, the surface of the watermelon can be used as medicine, and the watermelon rind can be pickled and eaten later. When pickling watermelon rind, you can taste a variety of different flavors. Today, I will focus on how to pickle watermelon rind.

How to pickle watermelon rind

Ingredients for pickled watermelon rind

When pickling watermelon rind, you need to prepare an appropriate amount of fresh watermelon rind, as well as appropriate amounts of table salt, dark soy sauce, light soy sauce, white sugar and chicken essence.

How to make pickled watermelon rind

1. Remove the outermost layer of the watermelon rind, leaving a layer of light green rind. Use a knife to scrape off the remaining red flesh on the inner layer of the watermelon rind. Then wash the watermelon rind and cut it into pieces of your favorite shape.

2. Put the cut watermelon rind in a container, add edible salt and mix well, then marinate. At this time, flatten the watermelon rind and press a heavy object on it to marinate out as much moisture as possible from the watermelon rind.

3. After pickling for one day, remove the excess moisture from the watermelon rind. At this time, you will find that the watermelon rind has become soft. After taking it out, let the moisture on the surface dry.

4. Add a small amount of water to dark soy sauce and light soy sauce, put them in a pot and cook over low heat. At the same time, add sugar to the pot and mix well. After boiling, when all the sugar is dissolved, turn off the heat, add chicken essence to season, and let it cool naturally.

5. Put the cooked sauce and the pickled watermelon rind into a clean glass bottle, then seal the glass bottle and put it in the refrigerator for pickling. After 3 to 5 days, the watermelon rind will be pickled and can be taken out and eaten at any time.