{"id":4895,"date":"2024-04-29T09:40:14","date_gmt":"2024-04-29T14:40:14","guid":{"rendered":"https:\/\/www.domesticgourmet.com\/peperoncini-de-corteza-de-sandia\/"},"modified":"2025-12-27T13:27:44","modified_gmt":"2025-12-27T18:27:44","slug":"peperoncini-de-corteza-de-sandia","status":"publish","type":"post","link":"https:\/\/www.domesticgourmet.com\/es\/peperoncini-de-corteza-de-sandia\/","title":{"rendered":"Corteza de Sand\u00eda \u00abPepperoncini\u00bb"},"content":{"rendered":"\n

Un toque sabroso y sostenible, cultivado con orgullo en Florida<\/h4>\n\n

Si llevas un tiempo conmigo, sabr\u00e1s que creo en aprovechar hasta el \u00faltimo trozo de lo que llevamos a la cocina<\/strong>. En mi art\u00edculo \u201cCompra la maldita sand\u00eda entera\u201d<\/a><\/em>compart\u00ed c\u00f3mo un mel\u00f3n puede darte zumo, ensalada, postre y mucho m\u00e1s, sisabes c\u00f3mo trabajarlo<\/strong>. Hoy llevamos esa filosof\u00eda al siguiente nivel con una receta que sorprende y deleita: Pepperoncini de corteza de sand\u00eda sin desperdicio<\/strong>. <\/p>\n\n

\ud83c\udf49 De la granja a la fermentaci\u00f3n<\/h3>\n\n

Esta receta es posible gracias a mi orgullosa colaboraci\u00f3n con Frescos de Florida<\/a><\/strong>, Mel\u00f3n1<\/a><\/strong>, Asociaci\u00f3n de Frutas y Verduras de Florida<\/a><\/strong>y Mejor Semilla<\/a><\/strong>. Porque cuando empiezas con productos cultivados en Florida -maduros por el sol, ricos en sabor y cultivados por agricultores que se preocupan- no desperdicias ni un bocado.<\/p>\n\n

As\u00ed que hablemos de esa corteza.<\/p>\n\n

La mayor\u00eda de la gente lo tira. Pero aqu\u00ed no. La corteza de la sand\u00eda es crujiente, ligeramente dulce y perfecta para encurtir.<\/strong> \u00bfY cuando lo conviertes en un fermento al estilo pepperoncini? Tienes un condimento \u00e1cido, picante, sure\u00f1o y caribe\u00f1o que lo ilumina todo, desde s\u00e1ndwiches y cuencos de cereales hasta carnes a la parrilla y ensaladas. <\/p>\n\n

\ud83c\udf31 Por qu\u00e9 es importante no tirar basura<\/h3>\n\n

La cocina no es s\u00f3lo lo que servimos, sino c\u00f3mo honramos la tierra y las manos que nos alimentan. Trabajando con organizaciones como Frescos de Florida<\/a><\/strong> y Mel\u00f3n1<\/a><\/strong> refuerza la belleza y la responsabilidad de apoyar los productos cultivados en Florida<\/strong> y aprovechar al m\u00e1ximo lo que tenemos. <\/p>\n\n

Y seamos sinceros:la mejor cocina proviene de las cocinas de mujeres ingeniosas<\/strong>, como mi madre, que siempre encontraba la manera de hacer m\u00e1s con menos. Esta receta es mi oda moderna a esa tradici\u00f3n. <\/p>\n\n

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\u2728 Consejo profesional:<\/h2>\n\n

Sirve tus pepperoncini de corteza de sand\u00eda<\/strong> sobre una tostada de aguacate, como guarnici\u00f3n de cerdo asado<\/a> o mezclados en una cremosa ensalada de patata. Aporta el \u00e1cido, el crujiente y el car\u00e1cter que ans\u00edan tus comidas veraniegas.<\/p>\n\n

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Seleccionamos de forma independiente todos los productos que presentamos en Domestic Gourmet. Puede que gane una comisi\u00f3n de afiliado cuando compres a trav\u00e9s de los enlaces de este sitio.<\/em><\/em><\/p>\n

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\"watermelon<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n <\/path><\/g><\/svg><\/span> <\/a>\n <\/div>\n <\/div>\n \n
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Watermelon Rind \u00abPepperoncini\u00bb<\/h2>\n
A no-waste recipe turning crunchy watermelon rind into deliciously crisp "pepperoncini".<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>16<\/span><\/div>\n
Tiempo de preparaci\u00f3n <\/span>10 minutos<\/span><\/span> min<\/span><\/span><\/div>
Tiempo de cocci\u00f3n <\/span>1 minuto<\/span><\/span> min<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Equipo<\/h3>
  • Small Saucepan<\/div><\/li>
  • Whisk<\/div><\/li>
  • 2 16 oz Canning Jars<\/div><\/li>
  • Measuring spoons<\/div><\/li>
  • Measuring Cups<\/div><\/li>
  • Chef's Knife<\/div><\/li>
  • Cutting board<\/div><\/li>
  • Vegetable Peeler<\/div><\/li>
  • Optional:<\/strong> Water Bath Canner<\/div><\/li><\/ul><\/div>\n

    Ingredientes<\/h3>
    • 3<\/span> cups<\/span> sliced watermelon rind<\/span> dark green skin and pink watermelon fruit removed<\/span><\/li>
    • 3<\/span> tsp<\/span> black whole peppercorns<\/span> for extra spice, crush 1 tsp or more<\/span><\/li>
    • 4<\/span> peeled and smashed garlic cloves<\/span><\/li>
    • 2<\/span> bay leaves<\/span><\/li>
    • 1<\/span> cup<\/span> white vinegar<\/span><\/li>
    • 1<\/span> cup<\/span> water<\/span><\/li>
    • 1<\/span> tbsp<\/span> pickling salt<\/span> can substitute with fine table salt<\/span><\/li>
    • 1<\/span> tbsp<\/span> sugar<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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      Elaboraci\u00f3n paso a paso<\/h3>
      • Bring the vinegar, water, salt, and sugar to a boil in a small saucepan, whisking to combine. The mixture should be a clear liquid. You should not be able to see the sugar or salt.<\/span><\/div><\/li>
      • Using a vegetable peeler, remove the dark green outer skin of the watermelon.<\/span><\/div>
        \"peeled<\/div> <\/li>
      • Using a chef's knife, remove any remaining pink fruit from the underbelly of the watermelon rind.<\/span><\/div><\/li>
      • Slice the watermelon rind in \u215b" width and no longer than 4-5" in length. You want them to be shorter than the canning jar you're using to store them in. <\/span><\/div>
        \"watermelon<\/div> <\/li>
      • Peel and smash the garlic cloves.<\/span><\/div><\/li>
      • Measure the peppercorns, smashing some for additional spice, or leave whole.<\/span><\/div><\/li>
      • Add two cloves of garlic and 1\u00bd tsp black peppercorns to each jar. Fill the jar with the watermelon rind spears, standing them vertically, making sure not to over-stuff the jar. You want to ensure the pickling liquid can surround each rind to preserve them properly.<\/span><\/div>
        \"a<\/div> <\/li>
      • Add 1 bay leaf to each jar and pour the hot pickling liquid over the contents, leaving \u00bc" of space at the top.<\/span><\/div><\/li><\/ul><\/div>

        Pro Tip:<\/h4>
        • This recipe can be easily multiplied or divided.<\/span><\/div><\/li>
        • Store in the refrigerator for up to two weeks.<\/span><\/div><\/li>
        • Proper water bath canning methods must be used to store for up to 1 year. (see below for instructions)<\/span><\/div><\/li><\/ul><\/div>

          Canning Method:<\/h4>
          • Place the jars into the canner, making sure that the jars are covered by at least 1 inch of water. Cover your pot with the lid and bring to a boil, boiling for 10 minutes.<\/span><\/div><\/li>
          • Turn off the heat, remove the lid, and let sit for 5 minutes.<\/span><\/div><\/li>
          • Remove the jars from the canner and set them on a towel to seal. Let them sit on your counter on top of a towel until they have reached room temperature. You can repeat the canning process if\u00a0the jars have not been sealed after 12 hours. You'll know when the jars have suctioned by either hearing a loud "snap!" or seeing the indentation on the lid. <\/span>
            <\/div>Once properly sealed, this is shelf-stable for 1 year.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n

            Notas<\/h3>
            How to include your child(ren):\u00a0<\/strong>Have your little chef(s) sharpen their fine motor<\/em> skills<\/em><\/strong> by pouring the vinegar and water into the measuring cups and then from the measuring cups into the saucepan, followed by using the measuring spoons to measure and pour the dry ingredients. As a sensory activity<\/em><\/strong>, encourage them to taste each of the ingredients. Have them sharpen their vocabulary and conversational skills<\/em><\/strong> by having them explain to you what each ingredient tastes like to them. Build their critical thinking skills<\/strong><\/em> by asking them what other foods go well with each ingredient or comparing what other foods taste like if they already incorporated an ingredient they tasted. Is it crunchy like a carrot? Sour like a pickle? Sweet like candy?<\/span><\/div><\/div>\n \n
            \n \n
            <\/g><\/svg><\/span> Calories: <\/span>9<\/span>kcal<\/span><\/span><\/div>\n \n
            <\/g><\/svg><\/span> Plato: <\/span>Appetizer, Condiment, Salad, Snack<\/span><\/div>
            <\/g><\/svg><\/span> Palabra clave: <\/span>peperoncini, watermelon, watermelon rind<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n

            \u00bfListo para el escabeche?<\/strong><\/p>\n\n

            No tires esa pasta,transf\u00f3rmala<\/strong>.Y cuando lo hagas, etiqueta a @DomesticGourmet<\/strong> en Instagram<\/a> y usa el hashtag #domesticgourmet<\/a>. y mu\u00e9strame c\u00f3mo est\u00e1s dando nueva vida a esta humilde parte, a menudo pasada por alto, de uno de los tesoros m\u00e1s dulces de Florida.<\/p>\n\n

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