How to make crunchy watermelon skin pickles
If you buy watermelon, cut it, put it in a container, and put it in a refrigerator, it's the best fruit for summer heat and thirst. But one disadvantage is that there are a lot of watermelon shells. I think one garbage bag is coming out. I bought a young melon that was thinned before and put in the pickled melon, and the watermelon is one of the water melon~melon types, so I put the pickled watermelon peel in the same way. If you gather only the white part of the watermelon skin and boil and pour the sauce with the soy sauce sugar and vinegar ratio, it becomes a delicious watermelon skin pickle. The taste is more crunchy than I imagined, so it's delicious. The stiff texture has been eased by pouring hot sauce, so the texture is similar to that of pickled radish or wool. It's a dish that kills two birds with one stone because you can reduce the skin of the discarded watermelon and prepare a whole container of delicious crunchy pickles. Once you taste it, you'll want to buy another watermelon to put in pickles, not because it's a waste of the watermelon peel that's thrown away^^
6 serving
Within 999 minutes
Tina소울푸드
Ingredients
  • Watermelon
    900g
  • Sugar
    350ml
  • Sugar
    900ml
  • brewed soy sauce
    450ml
  • Vinegar
    250ml
  • plum extract
    3spoon
  • lemon juice
    1spoon
  • Soju
    150ml
  • Garlic
    6-7piece
  • Cheongyang red pepper
    3ea
  • dried shiitake mushroom
    1ea
  • Ginger
    1piece
  • leek
    1/4ea
Cooking Steps
STEP 1/8
Place the watermelon on a cutting board and cut off the watermelon flesh, cut the red flesh from the watermelon shell well, cut the green hard shell into 2-3mm thick pieces, and collect the white flesh.
STEP 2/8
Place the watermelon skin in a container or zipper bag and sprinkle with sugar. Put it in a zipper bag and put it in a large bowl in case water leaks.
STEP 3/8
If you soak it for about a day, the moisture comes out of the shell and the water collects a lot. Don't throw away this water and use it for the sauce.
STEP 4/8
After a day, pour the water that has been created, leaving only the skin of the watermelon, into a pot.
STEP 5/8
Place soy sauce ingredients in a pot, cover over medium heat and simmer for about 20 minutes.
STEP 6/8
Sift out the ingredients for the sauce and throw them away.
STEP 7/8
Pour the boiling sauce into the watermelon peel. If you don't have a large heat-resistant bowl, put the watermelon peel in a large pot, pour the boiling sauce, cool it down, and refrigerate it in a suitable container.
STEP 8/8
Boil the sauce after a day or two, then cool it down and pour it into the watermelon shell. You can leave it in the refrigerator after aging for about a day, or if you keep it in the refrigerator twice every two to three days, you can eat it deliciously without changing for a longer time. But I was lazy, so I finished it once and put it in the refrigerator. But it's good enough^^
- Do not throw away the water from the pickling of the watermelon skin with sugar and use it in the sauce. - If you don't have a large heat-resistant bowl, put the watermelon peel in a large pot, pour the boiling sauce, cool it down, and refrigerate it in a suitable container. - It's much better than pouring hot sauce to make it less stiff. It's much better than mixing it with raw skin.
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