Step 1: Once you’re done eating the pink watermelon fruit, save the rind. Cut and peel the watermelon rind. You’ll take off most of the remaining pink flesh. Tip: Peeling watermelon rind can be time-consuming. I find it easiest to cut the rind into long, narrow pieces (see below...
WATERMELON PICKLES 6 cups water 9 cups pared watermelon rind** 4 cups sugar 1 cup white vinegar 1/4 tsp cinnamon oil 1/4 tsp clove oil Day 1 Heat water to boiling in a large saucepan. Add the rind and simmer 10 to 15 minutes, or until rind is tender when pierced with a fork. ...
The thick rind allowed people to store these melons for long periods of time, and transport them without damage, using them as a water source in hot desert climates. There are many different types of wild melons growing in Africa that have been considered to be the possible ancestor of our ...
Jump to Recipe Print Recipe A Southern kitchen is not complete without an array of pickles and relishes. Seriously, we will put just about anything into a jar with vinegar and sugar. Pickled onion, cucumber, okra, corn, green tomato, watermelon rind... You name it, we have tried it. ...
You can give your salads a kick by topping them with pickled Brussels sprouts flavored with hot red pepper flakes, mustard seed, celery seed, and turmeric. Add some sliced onion and diced red pepper to the jar before pickling. Watermelon Rind ...
"Come up with something a little bit different," advises Rachel Shamah, who runs Brooklyn Whatever with her son Abe Shamah. They offer a line called Shpickles of pickled produce including watermelon rind, string beans, Brussels sprouts and a cauliflower and beet medley, but you won't find ...
the watermelon rind is 100% edible. It doesn’t have the same sweet taste as the pink melon, but it goes really well in savory dishes. Cut off the outer tough green skin and set aside the white part of the melon. Use it to make pickles, throw it into a stir fry or soup orroast...
Feasts of Historyconsiders how resourceful cooks have found ways to make produce scraps not only edible, but desired. Such is the case withpickled watermelon rindthat offers acid, crunch, and a mild sweetness to charcuterie platters. It can even serve asthe centerpiece of a salad. When it co...
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"The chef has a recipe for banana skin bacon and pickled watermelon rind" “If you know that certain herbs work with certain vegetables, or that sugar lightens some dishes, you can make use of foods you would usually throw away as you couldn’t think what to do with them,” says Hogg...