- Tuesday, October 22, 2013 |
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Sanditas AKA mexican Sour Gherkin looks like a baby watermelon and has a texture suitable for pickling.
The idea is to pickle them in a pickle liquid based on watermelon juice.
Rather than juicing you waste less time by peeling a melon, saving the rinds, puree the fruit and pass the pulp through a chinoise.
Logic would dictate that a pickle liquid needs a way to get into the fruit. Sandita skins are not porous and cutting them in half defeats the purpose of making them look like a whole tiny melon.
The best solution is to "Equatorially" pass a Japanese yakitori skewer or similar implement through it. The tinier the whole the better. It is a cold vacuum compression using a chamber sealer.
Watermelon juice should never be heated.
Make a standard highly acidic pickle liquid that is over-seasoned and dilute with watermelon juice after it cools.
Compress the Sanditas with the melon pickle liquid.
Wait 48 hrs.
Below............watermelon rinds pickled in watermelon juice pickle is a quantum improvement over standard pickled watermelon rinds.