Watermelon skin pickles
Assatsuki is fine if there is no parsley. The watermelon skin is hard so slice it thinly. Preparation of okra is to improve color development, so it's a bit of a hassle but don't skip it.
How to make it
1
Cut the watermelon skin into 5cm x 2-3mm thick.
2
The okra is treated with salt and boiled in boiling water for 2-3 minutes, pour it in ice water and cut into small pieces of 2 mm.
3
Remove the tomatoes from the stove and peel off the water and cut into 5mm squares.
4
Add [1], [2], [3] and A toss well in a bowl.
5
Serve in a bowl and garnish with parsley.
Materials 6 people
-
- watermelon skin thickly to make it net
- 200g
-
- About 180g per onion
- 1/4
-
- okra weighs around 8g
- 5 bottles
-
- tomato of about 75g
- 1 piece
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 21g
-
Olive Oil
-
- salt
- 2.5g
-
- Pick it
- A little
-
- Lemon juice
- 5g
-
- White wine vinegar
- 7g
-
- Balsamic Vinegar
- 5g
-
- parsley
- A little
[PR]
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