Everyone must have eaten watermelon. It is a sweet and delicious melon fruit with a large amount of juice. It can be eaten directly, but have you ever thought that watermelon can also be pickled and eaten? In fact, watermelon can also be eaten after pickling, and can be pickled into delicious watermelon sauce. The pickled watermelon tastes fresh, with both the fragrance of watermelon and the mellow aroma of sauce. It is a good ingredient for rice. I will write down the steps of making homemade pickled watermelon in a while. Friends who want to pickle watermelon, hurry up and learn. .
Steps for homemade pickled watermelon
Ingredients for homemade pickled watermelon
When you pickle watermelon, you can prepare an appropriate amount of soybeans and a large watermelon, and some more Flour and ginger with table salt. Then you need to prepare about 100 grams of Sichuan peppercorns. The ratio of soybeans to watermelon should be about one to seven.
The specific method of making homemade pickled watermelon
1. About a month before pickling the watermelon, the soybeans must be cooked and then fermented. The specific fermentation method is to cook it and cover it with flour, then let it grow white hairs in a high temperature place, and then dry it in the sun.
2. Remove the outer skin of the prepared watermelon, then take out the pulp. Put the watermelon rind in a food processor to make soup, then mash the pulp, and finally add the ginger. Wash and cut into minced ginger and set aside.
3. Take a pickle jar, put a layer of beans in it, then put a layer of watermelon puree, then a layer of minced ginger, sprinkle with a small amount of Sichuan peppercorns, and then put a layer of salt. Repeat this. After all the ingredients have been put in, use a larger tool to mix all the ingredients thoroughly, seal it and leave it in a warm place to ferment. The watermelon you pickled by yourself will be pickled in about forty-five days, and you can smell a light smell. When the watermelon smells fragrant, it can be taken out and eaten.