August 2016

Savor the Summer Season!

When it comes to the fruit and vegetable harvest, few months can compete with August. The end of summer brings cucumbers, tomatoes, corn, and amazing melons. If you notice a roadside produce stand, resisting the urge to stop can be as unfortunate as spending a whole summer without swimming. These are the quintessential sweet, savory, and juicy summer flavors. So split into a melon and celebrate the simple joys in life.

Complementary Flavors

While residents of Appalachia may be content to sprinkle salt on slices of watermelon and cantaloupe, an array of food pairings can bring out the best in these water-filled fruits. Most amazing watermelon recipes incorporate mint, spice, or some kind of cheese. Since the fruit (actually a humongous berry) is so delicious when eaten cold, recipes in which it features tend to be particularly quick and simple — perfect for busy summertime suppers. Cooking it — especially on the grill — can add an element of surprise and delight.

Pickled Perfection

We trust you can find a million ways to enjoy the ripe, red flesh of this summer’s watermelon crop. A bigger challenge is putting to good use the sizeable rind it comes wrapped in. If you’re a composting genius, you probably have a better way than most to dispose of the uneaten portions. But we propose eliminating watermelon waste by transforming it into another rave-worthy (if unexpected) snack — pickles!

Pickled Watermelon Rind Recipe

Ingredients

• 4 pounds watermelon
• 8 cups water
• 2 tablespoons + 2 teaspoons coarse salt
• 2 cups sugar
• 1 1/4 cups apple cider vinegar
• 8 whole cloves
• 8 whole black peppercorns
• 2 cinnamon sticks
• 1/2 teaspoon pickling spice
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger

Instructions

1. Quarter the watermelon and cut the pulp from the rind, leaving a thin layer of pink.
2. Cut green outer skin from rind and discard.
3. Cut 4 cups of rind into 1 x 1/2-inch pieces.
4. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil.
5. Add rind pieces and boil until tender, about 5 minutes.
6. Strain and transfer rinds to large metal bowl.
7. Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in large saucepan. Bring to a boil, stirring until sugar dissolves.
8. Pour mixture over watermelon rinds in bowl.
9. Place a plate atop rinds to keep them submerged. Cover and refrigerate at least 8 hours.
10. Strain liquid from rinds into saucepan; bring to boil.
11. Pour liquid over rinds. Cover and refrigerate overnight.
12. Repeat straining and boiling of liquid and pour over rinds 1 more time.
13. Chill in covered jars.

More on this recipe can be found over at Daily Burn, where it was originally published.