Watermelon Rind Pickles (Korean Jangajji)

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.

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Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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