Watermelon Rind Pickles (Korean Jangajji) — Easy Soy-Pickled Side Dish

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 Watermelon Rind Pickles 

Here’s a great way to turn leftover watermelon rind into delicious Korean-style pickles! They’re sweet, tangy, and perfect with rice or Korean BBQ.

Ingredients

  • 500 grams (about 1 pound) watermelon rind (white part only)
  • ½ cup sugar
  • ½ cup soy sauce
  • ½ cup vinegar
  • (Optional) 2 tbsp extra sugar for sweetness
  • (Optional) Red or green chili peppers, or dried chilies

How to Make It:

Peel off the green skin and red flesh, and cut the white rind into thick slices.


Add ½ cup of sugar to 500g (1 lb) of rind, mix well, and let it sit for 2 hours.


After 2 hours, drain and save the liquid — it’s packed with flavor! Place the rinds into a clean glass jar.


For the Pickling Brine: Use the drained liquid (about 1 cup). If it’s not enough, add a little water to make 1 cup. Add ½ cup of soy sauce, ½ cup of vinegar, and bring it to a boil. For extra sweetness, add 2 tbsp more sugar.

Optional: Add some sliced red or green chilies for a spicy kick.

While the brine is still hot, pour it over the rinds in the jar.


Let it chill in the fridge for a day. That’s it! These crunchy pickles are perfect for everyday meals.

Watch Here How To Make It

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