Quick pickled watermelon

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

If you're looking to add a unique twist to your appetizer platter, try making a quick pickled watermelon. The flesh is marinated in rice vinegar with chili peppers, fish sauce, and palm sugar for just a few minutes, until the brine cools. This time is enough for the sweet fruit to develop its savory and salty flavors, making it a delicious accompaniment to cheeses, deli meats, or dried fruits.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. rice vinegar
1/4 cup jaggery
2 tablespoons fish sauce
2 dried Thai bird's eye peppers
220 g of watermelon pulp, cut into 2.5 cm cubes.
Cheese, deli meats, crackers and dried fruit, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, chili pepper, rice vinegar, fish sauce

Cooking the dish according to the recipe:

Place rice vinegar, palm sugar, fish sauce and dried chili in a saucepan and bring to a boil.
Place the watermelon in a bowl set over a larger bowl of ice. Once the liquid comes to a boil, pour it over the watermelon and stir until the marinade cools.