Homestyle - Pickled Watermelon Rind & Papya Rind with Daikon Radish & Carrot

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This recipe method was borrowed from Vietnamese friend whom shared Asian pickling secretes. I kopy-kat the technique and add my own veggies. You can change it up or just go with plain water melon rind.

Preparation time: 8 - 10 hrs
Cooking time: 40 min

Difficulty: Easy - for beginners
Serves: 6-jars

Dietary guidance: v v n d 

Tags: salad · snack · side · appetizer · sandwich ·


Pickles watermelon rind
Ingredients For The Pickling Juice
2 cups watermelon Rind
1-cup-papaya Rind
1-cup Daikon white radish sliced thin
1-large carrot sliced think
1-cucumber seeded & diced.
4 cups water
1/2 cups white vinegar
1/2 cup apple cider vinegar any brand
2 1/2 cups sugar
1/4 cup white kosher salt.

5 star anise spice
1 teaspoon whole peppercorns
4 whole cloves smashed
1-cinnomon stick whole
4 Cheng dry fungus (any Chinese dry fungus with nutty flavor.)

Optional for nut-free recipe.
Pinch of roasted Almond nuts or cashews add when the mixture has thicken.


eHOW: Slice all the roots fine with a potato slicer & put them in pan of salt water. Using all the salt in stir until dissolved. Shave off the rinds with a potato peeler then divide with a parring knife. TIP: Cut rind smaller if your jars are small. Cover them with water Soak all the veggies over night in pan of salt water until it froths. Next day wash and rinse them thoroughly to get rid of the salt. Put them back in the pan and add 2-cups of water. Add the vinegar & the spices to the pot and cook to balance the veggies. Do NOT BOIL.Cook on low heat until the rinds are translucent. The mixture will become thicker and hot to the touch. Transfer the mixture to prepared canning jars & store for 6-weeks. Serve cold as a side dish or on Hoagie Pork Sandwiches.


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