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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Sep 05, 2018
Page
9
Brined white rind pickles yield two quarts after cooking rinds in a spiced brine and refrigerating. Roasted watermelon seeds are seasoned with coconut oil and salt, then baked until crisp for about four cups, stored refrigerated.
Philadelphia dietitian Theresa Shank promotes eating watermelon seeds and rind for health benefits. Seeds offer protein fats iron folate and magnesium with about 160 calories per ounce while rind contains L citrulline and can be pickled or added to stir fries salads and toast. The article includes a Brine Street Picklery recipe for quick-pickle rind and tips for cooking rind in dishes.
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