Ease of Preparation: Easy
Yield: serve 4-6, as an appetizer or
Ingredients:
Pickled Watermelon Rind:
- ¼ watermelon, pink flesh removed and reserved, see below
- 1 cup (240 ml) apple cider vinegar
- 1 cup (240 ml) water
- ½ cup (120 ml) sugar
- ¼ cup (60 ml) chopped candied ginger
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) pickling spice
Watermelon Tabbouleh:
- ½ cup (120 ml) bulgur wheat
- ½ cup (120 ml) ml) boiling water
- 2 cups (470 ml) reserved watermelon flesh, cut into ½ inch (1.25 cm) dice
- ½ cup (120 ml) Pickled Watermelon Rind
- 2 cups (470 ml) chopped parsley
- 1 cup (240 ml) chopped mint
- ¼ cup (60 ml) chopped cilantro
- 3 tablespoons (45 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Method:
For the Pickled Watermelon Rind:
Peel watermelon with knife. Reserve rind and flesh separately.
Cut rind into ½ inch (1.25 cm) cubes
In a small saucepan set over medium-high heat, combine the apple cider vinegar, water, sugar, candied ginger, salt, and pickling spice. Boil for 1 minute until sugar is dissolved. Let sit 30 minutes to infuse.
Strain the liquid and return to a boil.
Carefully add the cubed rind to the boiling liquid and cook for 1 minute.
Transfer the rind to a jar, cover with pickling liquid and leave at room temperature for 1 ½ hours
Refrigerate until needed.
For the Watermelon Tabbouleh:
In a large, heatproof bowl, combine the bulgur and boiling water. Cover with plastic wrap and allow to stand until the bulgur has absorbed all the water and is tender, but still has some chew, 25-30 minutes.
Allow the hydrated bulgur to cool to room temperature.
Add the watermelon, Pickled Watermelon Rind, parsley, mint, and cilantro. Stir and mix until well combined.
Add lemon juice and olive oil directly to the salad. Season with salt and pepper, then mix until everything is evenly distributed throughout.
Serve immediately.