Pickled Watermelon Rind
Photography by Liz Murphy for Edible San Diego
Photography by Liz Murphy for Edible San Diego
Ingredients
Serves 4
- 2 cups watermelon rind, see instructions
- ½ inch fresh ginger, sliced
- 2 star anise
- 4 teaspoons salt
- 1 serrano chile, seeded and halved
- 1 teaspoon rainbow peppercorns
- 1 cup organic cane sugar
- 1 cup rice vinegar
Instructions
- Slice watermelon rind into strips and use a peeler to remove the thin green skin. Cut into medium cubes.
- Combine remaining ingredients in a pot over medium heat and bring to a boil, stirring until sugar is dissolved.
- Add watermelon rind cubes and return to a low bowl. Turn heat off and cover, allowing to cool.
- Add rinds and pickling liquid to a large glass jar. Seal and allow to pickle for at least 2 days. Serve pickled rinds on salad, as a garnish, or as a refreshing snack.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
