PICKLED WATERMELON RIND
Watermelon is a true summertime super fruit – revered for centuries for its ability to cool heat in the body and stomach and act as a naturally detoxifying diuretic, it is one of the best fruits to eat for weight loss or to help many chronic conditions in the body. You can even use its juice for sunburns! This easy recipe for pickles makes use of most medicinally beneficial part of the fruit, the white rind. Tip: when juicing watermelon, be sure to throw this part in (along with seeds and the green skin) for maximum health benefits.
[cooked-sharing]
Cut rind from watermelon, with a small amount of red attached.
Peel green skin off and discard. Cube rind into 1 inch pieces, put in mixing bowl.
In separate container, stir 3 cups of water and salt together, pouring over rind.
Cover bowl and chill for 24 hours, then drain and rinse.
In a large heavy saucepan or Dutch oven, combine rind, sugar, vinegar and star anise with ¾ cup of water, bringing to a boil.
Remove from heat, cool completely while stirring occasionally.
Refrigerate for at least a day before using; pickles will last about a week.
Ingredients
Directions
Cut rind from watermelon, with a small amount of red attached.
Peel green skin off and discard. Cube rind into 1 inch pieces, put in mixing bowl.
In separate container, stir 3 cups of water and salt together, pouring over rind.
Cover bowl and chill for 24 hours, then drain and rinse.
In a large heavy saucepan or Dutch oven, combine rind, sugar, vinegar and star anise with ¾ cup of water, bringing to a boil.
Remove from heat, cool completely while stirring occasionally.
Refrigerate for at least a day before using; pickles will last about a week.
