Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund & Tama Matsuoka Wong

Author:Mads Refslund & Tama Matsuoka Wong [Refslund, Mads]
Language: eng
Format: azw3
Tags: Cooking / Specific Ingredients / Natural Foods
Publisher: Grand Central Publishing
Published: 2017-03-14T04:00:00+00:00

PICKLED WATERMELON RIND

I never had watermelon growing up in Denmark, so now that I’m in the United States, I love having access to them all summer long. The giant rinds are great for pickling. I often preserve them in really big chunks, 6 inches or more, but go ahead and cut them to fit whatever jar you are using. Once ready, I like to cut them into small squares, nestle with raw oysters on shells, and serve on top of ice like oysters on the half shell.

There are two different and basic methods to pickling that I use. The first is the brine. This is what I always used in Denmark: a classic traditional method of preservation. It can sometimes be more temperamental, as there are many factors at play in a brine fermentation, including the condition of the product, its state of ripeness, as well as the humidity and temperature of the location. Some may find it easier to enhance the process by using a commercial starter culture as a catalyst.

I think the brininess of a salt pickle goes exceptionally well with fish and with herbs. The vinegar method of pickling gives you more control in that it does not involve fermentation of the fruit; it is the method I use when I want something quick and easy, a refrigerator pickle.

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