How to make pickled crispy and sweet watermelon rind

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  1

  Choose half of a large watermelon with thick skin. After washing the watermelon, use a spoon or knife to remove the flesh. Personally, I think it’s easier to use a spoon. I forgot to take a photo yesterday, so I cut a little more temporarily and took another photo????

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  2

  The melon flesh does not need to be too clean, leaving a little red soil will look better. Use a watermelon peeling knife to remove the green rind of the watermelon, peel a little more, remove the tendons on the watermelon rind, and cut into even long strips 1 cm wide. I forgot to take a photo, so I took a temporary retake. The skin of half a watermelon is more than this. Try cutting it wider this time.

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  3

  Add a spoonful of salt to the sun-dried watermelon rind, stir evenly, marinate for a while, and then press out the water with something heavy. Don't press it too dry, keep a little moisture. Press it overnight, then take it out to dry in the sun the next day. The surface of the watermelon skin is slightly wrinkled, which makes it taste crispy.

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  4

  Pickle half of the watermelon rind and keep half in the refrigerator until you want to eat it.

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  5

  Add shredded ginger, sugar, MSG, and your own pickled peppers, stir, and put in the refrigerator. I made it yesterday and tasted it in the morning. It was crunchy and delicious, but a bit salty. I need to add a little sugar. I will eat it with porridge at noon.

Tips

①Choose thick-skinned melons for pickling watermelon
② If the pickled watermelon rind is salty, add a little sugar.
③ A good-quality fruit peeling knife is easy to peel. Use a knife to peel fruits that cannot be peeled.