Don't throw away the watermelon peels, here's a way to reuse watermelon scraps for a tasty recipe.
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With the summer heat that advances, what we most love to put under our teeth are fresh, thirst-quenching and sugary foods, to give us an immediate charge. What better ally, then, than a juicy slice of watermelon? Of course, then, we have to fill the wet bin with bulky leftovers, bulky peels that fill a bag by themselves.
And if instead of throwing them, in addition to the possibility of compost him, we made them pickles? Have you ever heard anything like it? Well then it's time to make yours preserves housewife, following our instructions. For safety, we will briefly repeat here how to store at home:
- Wash the containers well with del detergent, by hand or in the dishwasher, and rinse them carefully. Wrap them individually in clean sheets (preferably white) and place them in a large pot. Fill the pot with water to cover the containers and bring it to a boil over high heat.
- Lower the heat and let it simmer for about half an hour
- Remove the containers from the pot with tongs or a thick rubber glove and place them upside down on a clean tea towel. After a few minutes, turn them, leaving the opening upwards, to evaporate the water left inside.
- Now that i containers are sterilized, we advise you to replace the old covers and gaskets for minimize the chances of contamination
Index
Pickled watermelon peels
Ingredients
- About 2,5 kg of watermelon peels
- 230 g salt
- 2,8 l of water
- 2 trays of ice cubes
- 1,8 kg of sugar
- 700 ml of white wine vinegar
- 700 ml of water
- 1 tablespoon of cloves
- 6 cinnamon sticks in pieces of about 2,5 cm
- 1 lemon, thinly sliced, without the seeds
The doses are for 4 or 5 half-liter jars.
Preparation
Cut away the pink pulp left and the outer dark green rind from the skins. Cut them into cubes about 2,5 cm per side or the shape you like best. Cover with a brine made by mixing the salt with the 2,8 liters of cold water. Add the ice cubes and let it rest for 3 to 4 hours.
Drain the peels from the brine and rinse them. Put them in a saucepan, cover them with cold water and cook for about 10 minutes or until, inserting a fork, they are tender (be careful not to overcook them!). Drain.
Put it together XNUMX/XNUMX cup sugar,vinegar, the 700 ml of water and the spices (gathered in a white muslin bag and tied) and boil for 5 minutes. Pour over the watermelon peels and add the slices of lemon: when the temperature has dropped, put it in the fridge overnight.
Heat the skins in the syrup in which they are immersed to the boiling point, then cook over low heat for an hour.
Enter your pickles still hot in the jars which are also hot. Add a stick of cinnamon taking it from those that you had tied together and cover with the syrup leaving just over a cm from the edge. Remove the air bubbles very carefully and dry the edges of the jar with clean absorbent paper. Close with the sterilized lids.
Put the jars wrapped in cloths back into the pot, cover with water and cook, from the moment of boiling, for 15-20 minutes, so as to obtain the vacuum seal.
And let us know if you liked them!
Read also
- What happens to your body when you eat the beneficial watermelon seeds
- Watermelon peel: 5 recipes to use it in the kitchen (and not throw it away)
- Cracked watermelon is not harmful! The buffalo on watermelons that feeds food waste
- Watermelon seeds: 10 recipes and ideas to use them in the kitchen and in creative recycling
