Sweet and sour watermelon rind

Materials preparation: watermelon rind, white sugar, Weida mei fragrant rice vinegar, and salt, forgot to take a photo.

Remove the outer green skin of the watermelon, cut it into thin strips, and marinate with salt for half an hour to draw out the moisture. I didn't scrape off the flesh part because it's not meant for eating, but if you mind, you can use a knife or spoon to scrape off the red part.

Squeeze the water out of the pickled watermelon rind, then add white granulated sugar and Weidamei fragrant rice vinegar. The ratio of sugar to vinegar is 2:1, of course that's my taste; you can adjust it according to your own preference.

Marinate for another 10–15 minutes before serving.

Sweet and sour, appetizing and crunchy, my mom wants to eat it every day!