Refreshing summer delight: Unlocking the potential of watermelon rinds

Though watermelons might not always be the most affordable fruits, they tend to be more reasonably priced in the summer. A large part of what we pay for ends up being the rind, which is often discarded. This is a common oversight. Watermelon rinds are not mere waste but a tasty and nutritious ingredient that can be transformed into a variety of intriguing dishes. Since discovering how to pickle watermelon rinds, I've made them with every purchase.

Pickled watermelon rinds, surprising with their slightly sweet flavour and beautiful pink hue, are sure to delight your guests. This method is an excellent example of "zero waste," allowing you to utilize what's left and simultaneously enhance your diet with essential vitamins and minerals.

Traditional ingredients like garlic, horseradish, and dill pair wonderfully with watermelon. For those looking to experiment, consider adding star anise to the mix. It lends a sweet, spicy scent with notes of licorice and cinnamon that beautifully accentuates watermelon's natural sweetness.

Ingredients:

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

How to prepare:

1. Clean the watermelon rinds thoroughly and cut them into pieces, removing the thickest, green part.
2. Place them in clean, sterilized jars.
3. Add the spices: garlic, horseradish, allspice, dill, and, if you like, star anise.
4. Pour over the watermelon and spices with cold brine (30-31 grams of rock salt per liter of water) and seal the jars tightly.
5. Keep the jars in a warm spot (around 20°C) for 3-4 days to kick off the fermentation process.
6. After 3-4 days, transfer the jars to a cooler location to continue the pickling for another 2-3 weeks.

Once done, pickled watermelons with anise are ready for consumption. They make a delightful snack and can be added to salads, sandwiches, or even sauces. Enjoy your meal!