Friday, August 14, 2009

Pickled Watermelon Rind

Watermelon rind is especially high in an amino acid known as citrulline. Our bodies use citrulline to make another amino acid, arginine, which helps cells to divide, wounds to heal, and ammonia to be removed from the muscles and the liver. Use the white inner rind, not the outer green part of the rind. This relish goes deliciously well with summer marinated and grilled foods — especially with proteine rich food.
Take a watermelon, remove the outer rind, like you can see on the picture. Then remove the inner rind, till you can see the red part .From one watermelon you get abound 400 grams / 0.90 lb rind.
Add 8 grams of natural sea salt, a teaspoon of mustard seeds, 1/2 teaspoon of celery seeds, 1/2 tea spoon cinnamon, 1/2 tea spoon ginger and a few cloves. 
I also added some pickle juice from my sauerkraut, you also can add a bit umeboshi liquid. Fill up with water till your recipient is full, and close.
Keep it 24 hours in room temperature  and one week in the refrigerator and then it will be ready .

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.