We even processed the jars, which meant that we had Pickled
Watermelon Rind on hand for years to trot out as a party trick.
Christine Chang, a Glow Recipe co-founder, told me that her team was inspired to make this product because her mother used to put
watermelon rinds on her skin to soothe it when she was a kid.
Not exact matches
Her new book is jam - packed with healthy, flavorful, and simple recipes and lots of interesting suggestions
on how to cook with the odds and ends of produce that usually are discarded — like making marmalade from
watermelon rinds and risotto using broccoli stems.
Tip: Before cutting
watermelon, wash and dry the
rind to prevent any bacteria from traveling
on your knife into the fruit.
I also have a huge
watermelon sitting
on the countertop, so some of that
rind might just get pickled!
1 quart
watermelon rind (including 1/2 - inch of red flesh left
on the
rind), cut into pieces about 1 - inch square (~ 2 pounds; approximately half of the
rind from a seedless - sized
watermelon)
1 small
watermelon (about 6 pounds), cut into 1 - inch - thick rounds (lay melon
on its side, and cut through
rind and flesh with a sharp knife)
Because
rinds are «harder» than the red, edible part of
watermelons, some dogs may not be able to chew
on these thoroughly which can lead to blockage in the intestines.