Reviving thrown away treasures: The art of pickling watermelon rinds

Watermelons are not necessarily cheap fruits, although you can find them at attractive prices in the summer. It's no secret that a significant portion of the price is for the rind, which ultimately ends up in the bin. However, it turns out to be a mistake. Watermelon rinds are not just waste but also a delicious and healthy product from which you can make many exciting dishes. Since I learned the recipe for pickled watermelon rinds in brine, I make them every time I buy this fruit.

Pickled watermelon rinds, with a slightly sweet taste and beautiful pink colour, will surprise your loved ones. It's a great way to use leftovers in the spirit of "zero waste" and enrich your diet with valuable vitamins and minerals.

Classic additions like garlic, horseradish, and dill blend perfectly with watermelon, but if you want something more experimental, you can add star anise to the jar. Anise will give the pickled watermelons a sweet, spicy aroma with a hint of liquorice and cinnamon, which complements the natural sweetness of the watermelon perfectly.

Ingredients:

• watermelon,
• a piece of horseradish root,
• dill stalks,
• garlic,
• a few allspice berries,
• salt.

How to prepare:

1. Thoroughly scrub the watermelon rinds and cut them into pieces, removing the thickest, green part.
2. Arrange them in clean, sterilized jars.
3. Add spices: garlic, horseradish, allspice, dill, and optionally star anise.
4. Pour the watermelon with the spices with cold brine (30-32 grams of rock salt per litre of water) and seal tightly.
5. To start the pickling process, set the jars in a warm place (around 20°C) for 3-4 days.
6. After 3-4 days, move the jars to a cool place and continue to pickle the watermelon for another 2-3 weeks.

Pickled watermelons with anise are ready to eat. You can enjoy them as a snack or add them to salads, sandwiches, or sauces. Bon Appetit!