Transform your summer snacks: The delight of pickled watermelon rinds

While watermelons aren't always the most affordable fruits, they can be found at more attractive prices in the summer. It's often overlooked that a considerable part of our price is for the rind, which is usually discarded. However, this practice is a mistake. Far from being mere waste, watermelon rinds are delicious and nutritious, offering the basis for various exciting dishes. Since discovering a recipe for brine-pickled watermelon rinds, I have never let go of the rind whenever I purchase this fruit.

Pickled watermelon rinds delight with their slightly sweet flavor and beautiful pink hue, sure to surprise your loved ones. They represent an excellent way to utilize leftovers in a "zero waste" manner while enriching your diet with essential vitamins and minerals.

Traditional ingredients like garlic, horseradish, and dill blend seamlessly with the watermelon. Adding star anise to the mixture introduces a unique, aromatic touch for those seeking to experiment. Anise imparts a sweet, spicy aroma with notes of licorice and cinnamon, enhancing the watermelon's natural sweetness.

Ingredients:

• Watermelon
• A piece of horseradish root
• Dill stalks
• Garlic
• A few allspice berries
• Salt

How to prepare:

1. Scrub the watermelon rinds thoroughly and cut them into pieces, discarding the thickest green part.
2. Please place them in clean, sterilized jars.
3. Add the spices: garlic, horseradish, allspice, dill, and, if desired, star anise.
4. Cover the contents with cold brine (1-1.06 oz of rock salt per quart of water) and seal the jars tightly.
5. Leave the jars in a warm spot (around 68°F) for 3-4 days to kickstart the pickling process.
6. After 3-4 days, transfer the jars to an excellent location and allow the watermelon to continue pickling for 2-3 weeks.

Once ready, the pickled watermelons can be savored as a snack or added to salads, sandwiches, or sauces. Enjoy your meal!