No matter what happens pickles never see bad days in my house.So constantly I am running out of pickles but not ideas thankfully.Before you think something is wrong let me tell you this is the fourth batch I am making in a row and that explains how it tastes:) and not even in their wildest dreams did my herd think I was going to feed them watermelon rinds!!!!:)) Watermelon rind pickling in brine is nothing new in the West and my kitchen anyway looks like a farm house with watermelons in large, medium ,seedless etc…so what the heck in trying right! The recipe is from nowhere 🙂 I went with regular mango pickles recipe we make at home.
Watermelon with seeds tend to have more rinds than seed less ones.The rind does not have any flavor that u might be expecting.It is just like cucumber.The rind is like a sponge absorbing flavors and spices we add to it.For that to happen we need to first drain off the water content already present in the rind.I do not like to cook rind but u may shorten the process by by cooking the rind for a few minutes then draining off the liquid.
Watermelon rind – 1/4 of 1 whole Lime juice – of 1 whole Ginger -1 small piece Garlic – 7-8 flakes Green chili – 1 + Chili powder – 1 tsp Kashmiri chili powder – 1 tsp Turmeric powder – 1/4 tsp Fenugrek powder – 1/4 tsp Asafoetida – 1/4 tsp Mustard seed- 1/2 tsp Salt to taste
1.Discard the green peel and the cut off the red part if any left.Cut the rind into small pieces apply 1 tsp of salt ,mix well cover and leave it overnight on the counter .
2 Squeeze off all the water from the rind gently .
3.Coarsely grind ginger garlic and green chili
4.Heat oil add mustard when it crackles add the crushed masala when the raw smell goes off add all powders give one good mix till the powders are slightly brownish but not burnt switch off flame.
5.At this point add the watermelon rind stir well.Squeeze the lime on it .
Bottle when cool. Refrigerate after two days.
You can start using the pickle from the next day itself..