Introduction: Asian Pickled Watermelon Rinds
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I hate wasting food. Having grown up working on farms and growing food, I know all the hard work that it takes to produce food.
In the US, it is estimated that 25 to 40% of all food that is grown, processed, and transported will never be consumed. It will find its way into the trash or never make its way to a plate. When food is thrown out and sent to a landfill, it rots and turns into methane – a greenhouse gas with 21 times the global warming potential of carbon dioxide.
I try to make use of every bit of food I buy and compost what little scraps remain. Did you know that you can eat the rind of a watermelon? Plain, it taste pretty bad but it can be transformed into something super tasty.
These Asian Pickled Watermelon Rinds are a great way to turn waste into food. This recipe came about after a couple of friends picked a watermelon that wasn’t ready and was nearly all rind.
They were going to compost it, but I saw it as a chance to making something delicious. Here’s how...
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Step 1: Gather Ingredients
- 18 oz watermelon rind
- 1 cup water
- 1 cup vinegar
- ½ oz fresh graded ginger
- 2 whole star anise
- ½ cup coconut sugar
- 1 table-spoon salt
Step 2: Peel Outer Portion of the Watermelon, Leaving the Green Rind. Then, Chop Into Cubes
Step 3: For the Pickling Brine, Add Water, Vinegar, Ginger, Star Anise, Coconut Sugar, and Salt to a Saucepan. Heat to a Simmer and Stir Until the Sugar Is Dissolved.
Step 4: Fill Two Pint-sized Mason Jars With Watermelon Rind and Pour the Brine Over the Watermelon, Filling Near to the Top and Covering the Watermelon.
Step 5: Seal With Lid and Mason Jar Ring and Store in Your Fridge for Two Days Before Eating. They Will Be Good for Up to Two Weeks.
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