I had just cut up the watermelon for the kids and had all the rind in a pile waiting to go out to the compost when it dawned on me that I had been wanting to try David Chang’s pickled watermelon rind. I grabbed Momofuku only to discover that I didn’t have two key ingredients on hand – ginger and star anise – which it didn’t seem as though I could really do without. Not if I wanted to do justice to the recipe anyway.
Instead, I decided to make another Chang pickle recipe that I had been wondering about. The process to pickle watermelon and cantaloupe is exactly the same as it is to pickle beets, and since I had all those ingredients on hand, I decided to try it out.
Pickled melon is as beautiful as it is delicious. This couldn’t be simpler, and the flavor is wonderful. That said, I have NO CLUE what I am going to do with it. A pre-dinner pickle plate is all I can come up with. Maybe I can serve it alongside some take-out sushi?
The quick-pick process is super simple –
1 C hot water
1/2 C rice vinegar
6 Tbs sugar
2.5 tsp kosher salt.
Stir sugar and salt in hot water until dissolved. Add vinegar. Add veggies. Let sit for a while. Eat!