Chef Dave Woolley
Nothing says summer like watermelon. Instead of discarding the rinds leftover after using the fruit, chef Woolley preserves them into zero-waste watermelon rind pickles. Package the pickles with a yogurt or bean dip for healthy nibbling, or serve them straight out of the jar as a crunchy snack.
4 cups water
1 tbsp. coarse salt
2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2-in. pieces
3/4 cup granulated sugar
1/2 cup cider vinegar
4 whole cloves
1/2 tsp. pickling spice
1 long slice fresh gingerroot
1/4 tsp. celery seeds
1 allspice berry
1. In large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
2. In medium saucepan, combine sugar and remaining ingredients. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced.
3. Pour mixture over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.
4. Cover and refrigerate for 1 day. Transfer to glass jar and keep sealed in refrigerator for up to 2 weeks.
Photo courtesy of National Watermelon Board