Emerald green---delicious watermelon rind pickles
Overview
Summer is a good season to eat watermelon. But for people living in cities where every inch of land is valuable, watermelon rinds can neither be used as feed nor as fertilizer. Every time I finish eating watermelon and look at the trash can full of watermelon rinds, I feel that it is far from the low-carbon life proposed by environmentalists. You need to add sugar when making juice, and the taste is quite different from that of watermelon juice. I had a sudden idea tonight and made a pickle using local materials. The color is really beautiful, like emerald, so I call it emerald green:)
Tags
Ingredients
Steps
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Wash the watermelon rind, peel and cut into strips.
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Pour boiling water into the pot and cook for about twenty seconds.
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Add all the seasonings in one direction and mix well.
