Introduction: Asian Pickled Watermelon Rinds

About: Environmentalist. Adventurer. Self-improvement seeker. Bourbon / black coffee drinker. Paleo, real food enthusiast with an inner fat kid fighting to get out.

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

Gather the following 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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