It sounded so easy that I had to try.
She didn't give measurements, so I ad-libbed...here's what I did...
rind of less than 1/8 of watermelon
1/2 tablespoon Hawaiian salt (coarse salt if you don't have Hawaiian salt)
Cut the green part off
Slice into 1/2 inch matchsticks
Sprinkle the salt
Massage and leave for a couple of hours
Rinse before eating
Perfect for summer!
NOTES: After rinsing, this was still quite salty, so I would cut back the amount of salt to a teaspoon.
Also, I think leaving a little "red" makes it more photogenic.
This was super crunchy and tastes like cucumbers.
I'm making this again.
Nice.....I've been thinking of making something similar since the Missus plows thru watermelon like a machine.
ReplyDeleteSo cool. I didn't know you could make these pickles without cooking them. Last summer I collected a whole bag of watermelon rinds that I was planning to pickle...and then eventually they turned slimy. Whoops! Maybe I will try with your non-cooking method :)
ReplyDeleteI'm glad you were able to make it and that you liked it. Sorry, I didn't have an exact recipe, but happy that you figured it out. My Mom often did not cook using a recipe. It was usually "oyoso" (approximate) measurements. Have a great weekend.
ReplyDeleteWow, so different.
ReplyDeletehope you like this Kirk!
ReplyDeletehope you like this too tofugirl!
Thanks again, Teri! no worries about the measurements, I appreciate you sharing this with me :)
Different but ono, Jalna!
Take care everyone!
Kat