Make the most of your abundant Cucumber harvest with these delicious, quick, and easy refrigerator pickles. Turmeric has anti-inflammatory properties and the Apple Cider Vinegar has anti-microbial properties and anti-oxidants. These quick pickles are great for adding to sandwiches, salads, burgers, and of course a cheese platter!
Quick Sweet & Sour Turmeric Pickles
Yield: 2 jars
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 2 days
Total Time: 2 days13 minutes
Sweet and sour Refridgerator pickles are so quick and easy to make!
Ingredients
2-3 Medium Cucumbers or two jars of whole small pickling Cucumbers
1 cup Apple Cider Vinegar
1 cup Water
1 TBSP Mustard Seeds
2 TBSP Sugar
1 tsp Salt
1 tsp ground Turmeric powder
Instructions
Sterilise your jars by heating them in the oven face down at 120degrees Celsius or in the dishwasher on high heat. Sterilise the lids in a bowl by pouring boiling water on them.
In a saucepan add your vinegar, water, sugar, turmeric, salt, and mustard seeds (*optional chili flakes see notes) and bring to a simmer.
Slice your Cucumbers into spears or round slices and place them in the clean jar.
Pour over your pickling liquid and secure the lid. Carefully place the jar upside down to cool. This helps create a secure seal.
Once the jars are close to room temperature, turn them up the right way and add them to the refrigerator.
They will be ready to eat after 48 hours and use within a month or two.
Notes
Add sliced Red Onion, Dill, or Chilli flakes to your cucumber pickles for extra flavour.
This recipe also works with Zucchini in replace of Cucumbers too.
Cucumber (Cucumis sativus) is a delicious and refreshing summer crop that are easy to grow and produce an abundance of food on a single plant. Cucumber can also be grown in pots or grow bags, so they make a fantastic high-yield option for urban gardens.
Cucumber is light, fresh, and great for pickling or eating fresh in salads. The great thing about growing Cucumbers is that you will have more than enough to preserve, gift, swap, or trade.
Full – part sun. Protection from harsh midday sun can help.
CARE
Water at the base to prevent mildew on the leaves.
FERTILISE
Feed every 2-3 weeks with liquid seaweed fertiliser.
PESTS
Mildew in humid climates.Rodents may attack the fruit.
HARVEST
Spring and Summer. Usually around 7-weeks after planting.
REPRODUCE
Save seeds from your best Cucumber at maturity.
Why Grow Cucumber?
Cucumber is quick-growing and can be pickled and preserved to use throughout the year. Cucumber is a great base crop to grow, allowing you to create more meals straight from your garden.
Here are some of the many reasons to grow Cucumber:
Easy to grow
Prolific production on each plant
High in Vitamin C & K
Rich in Antioxidants
Can promote healthy digestion
Hydrating food source
Make quick pickles and salsas
Cool, calm and reduce skin inflammation
Generous crops for gifting, swapping, or trading
The whole plant is edible including shoots, stems and leaves
Popular Cucumber Varieties
‘Marketmore‘– Popular green variety. Prolific, quick-growing, disease resistant. 15-20cm sized fruit.
‘Space Master‘ – Compact vine for small spaces. Great for slicing. 20cm green fruit. 30 fruit per plant.
‘Lebanese Mini‘ – Small mini fruit with edible skin. Great for snacks, salads, and pickles. 40 fruit per plant.
‘Crystal Apple‘ – Australian heirloom. White apple-sized fruit with citrus flavours.
‘National Pickling‘ – Small Heirloom variety. Great for pickling, snacks, and salads.
How to Grow Cucumber
Cucumber grows in a vine structure and can be easily trained to grow vertically up a trellis or a teepee structure. It can be a good idea to get the vines up off the ground to improve airflow and reduce disease. Choose a full sun location with at least 6 hours of sunlight a day. Cucumbers can also be grown in pots and containers. Some varieties are more of a bush than a vine but this will say on the packet.
Cucumbers are warm-loving plants and can be damaged by frosts. It may be best to plant your seeds in small pots or seed trays until your last frost has passed. Plant your seeds as per the packet instruction as each variety and climate will have different growing suggestions. Once your seedlings have 4-5 leaves and your likelihood of frosts has passed, plant your seedlings in free-draining soil with plenty of compost.
When to Plant Cucumber
Plant Cucumber during the warmer months of spring and summer. For early crops, you can plant seeds inside in seed trays and plant outside once your last frost has finished.
Care/ Maintenance
Cucumbers like plenty of water so keep the soil moist and hydrated.
Mulch around your plants to protect the soil and retain moisture. Water the Cucumber at the base to avoid getting the leaves wet, as Cucumber can be prone to powdery mildew. Watering in the morning can also help to prevent this, as the leaves will have time to dry out and not sit wet for too long. If you do see white powdery mildew, remove the affected leaves and make up an organic spray with a mix of 9 parts water to 1 part milk. Spray this over the Cucumber leaves.
It can be beneficial to remove the older leaves at the base of the plant to increase airflow and prevent moisture from sitting around too long. Use sharp and clean secateurs to reduce the spread of any diseases. It can also be helpful to feed your plants withliquid seaweed or garden fertilizerevery 2-3 weeks for added nutrition.
Pollination/ Fruiting
Our bees do a fantastic job at pollinating, so planting flowers nearby will help to encourage plenty of pollinators to your garden. Pick your cucumber harvest often to encourage more to grow.
Pests / Disease
Protect young seedlings from slugs, snails and slaters. They can get some fungal diseases in humid weather. It is important not to wet the leaves to prevent powdery mildew from forming. If you do start to see some powdery mildew, remove the leaves (if it is only a few) or create a spray of 1 part milk to 9 parts water and spray over the affected area. Once the fruits start to mature be aware of rodents or other animals finding your harvests.
How/ When to Harvest
Harvest your Cucumber when they are small and often. They will start to go yellow once they are getting too mature and maybe bitter and the seeds inside will be hard.
Cucumber grows very quickly once the plant is established, so you may need to check every day or every other day for new produce.
The young leaves and tendrils are also edible and can be used in salads and stirfrys.
Reproducing
Cucumber seeds are the easiest way to reproduce. Let 1-2 of your best-looking Cucumbers grow to maturity (until the skin is yellow). This will be when the seeds are mature and ready to harvest. Wash the flesh off the seeds and allow them to dry before storing it in a cool, dry, dark space. Early in the season, you can also take cuttings from the plant and place them in a jar of water. They will spout roots from the nodules where the leaves were and you can replant.
Cooking and Using Cucumbers
Cucumbers are great for adding to summer salads, refreshing water and of course all the pickles!
Diversity is so important for creating a thriving and sustainable edible garden. Choosing edible or medicinal plants to use as companion planting can not only boost the health of your garden but also your own! Each plant type has a different root structure, leaf coverage, height, nutrient absorption, and nutrient excretion and attracts different insects and wildlife to the garden. The more diversity we have in plants, the more life we are encouraging both above the soil and below. Diversity also helps reduce severe deficiencies, as all the plants aren’t competing for the exact same nutrients.
Diversity and companion planting are closely related. Companion planting is generally two different plants that grow well together and have a mutually beneficial relationship. With a diverse garden, we want to build on those relationships and continue to add more and more.
Disclaimer: The information included on this site is for inspirational purposes only and is not intended to be a substitute for medical treatment by a healthcare professional. Because of unique individual needs, the reader should consult their physician to determine the appropriateness of the information for the reader’s situation.
Zucchini are ready and abundant during the warmer months of summer which co-insides with a season of celebrations and events. This Lemon and Poppy Seed Zucchini cake is perfect for any occasion. Light, fresh and easily adaptable to seasonal flavours and fruits.
Lemon and Poppy Seed Zucchini Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
Ingredients
2 1/2 cups Plain Flour
2 tsp Baking Soda
1/4 tsp Baking Powder
1 Lemon
2-3 Zucchini (3 cups grated with the moisture removed)
3/4 cup Vegetable Oil
1 cup Sugar
1/4 cup Honey
1 tsp Vanilla Essence
3 Eggs
1 TBSP Poppy Seeds
1 tsp salt
extra salt for zucchini (1/4 tsp)
Icing
250g Cream Cheese
1 TBSP Lemon zest
2 TSBP Lemon Juice
1 cup of Icing Sugar
Instructions
Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, poppy seeds, and salt and set aside.
In a mixer (or bowl with a whisk) add eggs beat until frothy. Add in the sugar, oil, vanilla, zest, and juice of one lemon. Whist until combined. Gradually add to the flour mix and stir to combine.
Strain and squeeze the extra moisture out of the zucchini using a sieve. Add 3 cups to the mixture and stir to combine.
Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
Remove the cake from the tin and allow to cool.
To make the Icing
Mix Icing ingredients together and ice the cake. Top with Dehydrated citrus and edible flowers.
Notes
To make a special occasion cake, make x2 cakes and add an extra layer of icing between them.
Zucchini are one of my favourite vegetables to grow because of their ease to grow and abundant harvests. They are such generous plants! The best thing about growing an abundance is that you can preserve the excess to use throughout the year. Harvesting and preserving your own Zucchini will allow you to build your self-sufficiency.
This Zucchini recipe is easy to make and you can adjust it to suit your harvest. Zucchini relish is a great addition to sandwiches or add it to a platter with all your delicious homegrown produce and homemade crackers. Zucchini pickle also makes great gifts! Sharing your delicious homegrown produce can help inspire others to grow their own too. Then you can swap and trade and support your friends and family.
Easy Zucchini Relish
Yield: 3 cups
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours20 minutes
Ingredients
1 1/4 cup Apple Cider Vinegar
1 cup Raw Sugar
1/2 tsp ground Tumeric
1/2 tsp dried Chilli flakes ( or more to your taste)
2 tsp dried Mustard Seeds
1 TBS Salt
3-4 medium Zucchini
1 medium- large Onion
3 tsp Cornflour
Instructions
Wash and dice your Zucchini and Onion into small cubes. Place in an airtight container and sprinkle with salt. Mix in well, place on the lid, and add to the refrigerator for 12-24 hours to release the water.
Remove the Zucchini and onion mix from the fridge and strain off the excess liquid.
In a saucepan add the Vinegar, Sugar, Tumeric, Chilli, and Mustard Seeds. Bring to a simmer and stir for 2 minutes. Then add the Zucchini.
Allow to cook down slightly for 15-20 minutes, stirring regularly.
Remove a TBSP or so of the liquid and mix with the cornflour to make a paste. Return this back into the saucepan to thicken the Relish.
Sterilize your jars by either running through a hot dishwasher or in the oven at 110degrees for 15minutes. Sterilize the lids in boiling water.
Pour your zucchini mix into the hot jars and secure the lid. Place the jars upside down to cool. This helps them seal. Once the jars have cooled down, place them in the refrigerator. Enjoy!!
For long-term storage only cook the zucchini mix for 10minutes then add to jars. Process the jars in a boiling water bath for 10minutes.
Notes
For added colour and flavour you can also add Capsicum into the mix.
Crackers are such an easy snack to grab and these Super Seed Crackers are also very easy to make. Having easy staple recipes on hand can help you make the most out of your produce. These Crackers also look amazing bundles up and given to friends.
Simply add these crackers to a plate full of fresh fruit and veggies from your garden, along with some delicious relish or garden pesto and you have a winning platter.
Super Seed Crackers
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour25 minutes
Easy and delicious super seed crackers. The ultimate summer platter addition. Serve with relish or pesto straight from the garden to the plate.
Ingredients
1 1/2 cups Sunflower Seeds
1/2 cup Pumpkin Seeds
1/2 cup Linseeds
1 TBSP Poppy Seeds
1/3 cup dried Goji Berries
2 tsp dried Rosemary (1 tsp if store bought)
2 TBSP Chia Seeds
1 Cup Sesame Seeds
2 TBS Psyllium Husks
2 1/4 Cups of Water
Instructions
Add all the ingredients to a bowl and mix to combine.
Allow to sit for 20mins to become a thick mixture.
preheat the oven to 150degrees celsius.
Pour half the mix onto baking paper and place another sheet on top. Roll out to form a thin layer then remove the second sheet of baking paper. Place on an oven tray and repeat with the second half of the mixture.
Bake for 1 hour or until slightly golden.
Remove and cool then slice into your desired cracker size shapes. Store in an air tight container.
Notes
Swap out the Goji berries with your favourite dried fruit. Mix it up!
Cornflour can be used as a substitute for Psyllium husks, you may need to add a little more. Also, mix it with a little water to form a paste before adding it to the mix.
Zucchini (Cucurbita pepo) is a popular edible for home gardeners, as they are easy to grow and produce an abundance of food on a single plant. Zucchini can also be grown in pots or grow bags, so they make a fantastic high-yield option for urban gardens.
Zucchini is so versatile and can be used for sweet or savoury dishes and both raw or cooked. The great thing about growing Zucchini is that you will have more than enough to preserve, gift, swap, or trade.
Creating an abundant garden that you can share with your friends, family, and neighbours, is a rewarding and fulfilling way to garden.
Rich compost and composted manure soil. Create soil mounds.
LOCATION
Full sun 6 hours per day.
CARE
Water at the base to prevent mildew on the leaves.
FERTILISE
Feed every 2-3 weeks with liquid seaweed fertiliser.
PESTS
Mildew in humid climates.Rodents may attack the fruit.
HARVEST
Spring and Summer. Usually around 2 months after planting.
REPRODUCE
Save seeds from your best Zucchini at maturity.
Why Grow Zucchini?
Zucchini are quick-growing and can be used to make a wide variety of meals. Zucchini is a great base crop to grow, allowing you to create more meals straight from your garden. Below are just a few reasons to grow your own Zucchini at home.
Here are some of the many reasons to grow Zucchini:
Easy to grow
Prolific production on each plant
High in Vitamin A & C
Rich in Antioxidants
Can promote healthy digestion
Edible flowers
Can be eaten raw or cooked
Can be used for sweet or savoury dishes
Absorb flavour easily
Generous crops for gifting, swapping, or trading
Popular Zucchini Varieties
‘Black Beauty‘– Most popular heirloom variety with dark green skin. Prolific, quick-growing, ready to harvest in 7-9 weeks.
‘Long Florence‘ – Italian heirloom with green ribbed skin. Grows larger flowers perfect for stuffing. Ready to harvest in 6-8 weeks.
‘Fordhook‘ – Classic variety with smooth green skin with light speckles. High yield. Ready to harvest in 6-8 weeks.
‘Costata Romenesco‘ – Italian heirloom variety with pale green ribs and speckles. Looks like a star when sliced. Quick growing, ready to harvest in 6 weeks.
‘Lebanese‘ – Pale green or ‘grey’ variety. Sweet flavour. Best picked small. 8 weeks to harvest.
‘Golden‘ – Bright yellow/golden variety. Great for summer BBQs or baking. Ready to harvest in 9 weeks.
‘Ronde de Nice‘ – French heirloom variety. Small round fruits with green skin. Great for stuffing. Bruise easily so you don’t see these available at the shops often. Ready to harvest in 8 weeks.
How to Grow Zucchini
Zucchini grow in a large low structure and do take up quite a lot of space in the garden due to their large leaves. Choose a full sun location with at least 6 hours of sunlight a day. Zucchini can also be grown in pots and containers.
Zucchini are warm-loving plants and can be damaged by frosts. It may be best to plant your seeds in small pots or seed trays until your last frost has passed. Otherwise, Zucchini grow best sown directly into the soil. Plant your seeds as per the packet instruction as each variety and climate will have different growing suggestions. Once your seedlings have 4-5 leaves and your likelihood of frosts has passed, plant your seedlings in free-draining soil with plenty of compost. If you are growing Zucchini in garden beds, create small mounds of soil to plant your Zucchini seedlings on top of. Plant each seedling at least 1m apart.
When to Plant Zucchini
Plant Zucchini seeds directly in the soil during spring and summer. For early crops you can plant seeds inside in seed trays and plant outside once your last frost has finished.
Care/ Maintenance
Zucchini are heavy feeders, so it can be helpful to feed your plants with liquid seaweed or garden fertilizer every 2-3 weeks.
Mulch around your plants to protect the soil and retain moisture. Water your Zucchini at the base to avoid getting the leaves wet, as Zucchini can be prone to powdery mildew. Watering in the morning can also help to prevent this, as the leaves will have time to dry out and not sit wet for too long. If you do see white powdery mildew, remove the affected leaves and make up an organic spray with a mix of 9 parts water to 1 part milk. Spray this over the Zucchini leaves.
It can be beneficial to remove the older leaves at the base of the plant to increase airflow and prevent moisture from sitting around too long. Use sharp and clean secateurs to reduce the spread of any diseases.
Some plants may need staking or support as they grow.
Pollination/ Fruiting
Zucchini produce both male and female flowers on each plant for pollination. Our bees do a fantastic job at pollinating, so planting flowers nearby will help to encourage plenty of pollinators to your garden.
If your Zucchini are not reaching maturity and seem to shrivel and die prematurely, this may be due to a lack of pollination. You can manually pollinate your flowers by using a small paintbrush to dust the pollen of the male flower’s stamen (single flower with no baby Zucchini forming) to the female flower Stigma (flower with a baby Zucchini at the base). This can help boost your success rate and grow more Zucchini. This can also be achieved by picking a male flower, removing the petals, and using the pollen-covered stamen to transfer pollen to the female flowers. If you do notice pollination issues be sure to plant lots more flowers in between your plants to attract more bees.
Another reason your fruit may be dying off could be due to blossom end rot. This will cause the end of the Zucchini to go brown and start to rot before reaching maturity. This is due to a number of factors such as lack of calcium in the soil, feeder roots being cut or damaged, and most commonly, inconstant watering. During hot, dry periods, it is important to keep a regular watering schedule. Anautomatic timer will come in very useful. Mulching will also help retain moisture.
Pests / Disease
Zucchini is relatively pest-resistant. Protect young seedlings from slugs and snails. They can get some fungal diseases in humid weather. It is important not to wet the leaves to prevent powdery mildew from forming. If you do start to see some powdery mildew, remove the leaves (if it is only a few) or create a spray of 1 part milk to 9parts water and spray over the affected area. Once the fruits start to mature be aware of rodents or other animals finding your harvests.
How/ When to Harvest
Harvest your Zucchini when they are small (15-20cm long) and often. This will encourage your plant to produce more and more fruit. Use sharp secateurs to avoid accidentally ripping the entire plant out or snapping off part of your Zucchini.
Zucchini grow very quickly once the plant is established, so you may need to check every day or every other day for new produce.
If you want to harvest Zucchini flowers for eating, choose the male flowers. Otherwise, you will be reducing the number of Zucchini you get from each plant. Be sure to leave some male flowers for pollination, or harvest your flowers after manually pollinating the female flowers.
Reproducing
Zucchini seeds are the easiest way to reproduce. Let 1-2 of your best-looking Zucchini grow to maturity (until the skin is hard and cannot be broken with your fingernail). This will be when the seeds are mature and ready to harvest. Wash the flesh off the seeds and allow them to dry before storing it in a cool, dry, dark space.
Cooking and Using Zucchini
There are so many ways to use Zucchini and with just one plant, you will have plenty of opportunities to try many of them out! Below are just a few of the many ways to cook and preserve your abundant Zucchini harvests.
Celebrate summer with these delicious watermelon choc-tops. Indulge in a sweet treat without all the added refined sugars. These watermelon choc-tops can be made frozen for an iceblock or chilled in the fridge for a refreshing summer treat. If you don’t like biting into a frozen iceblock, the refrigerated versions may be the best for you. These were such a hit and will now be a summer staple in our house!
With just two simple ingredients you can quickly and easily make these Watermelon Choc-tops that are sure to impress! Sprinkle with edible flowers before the chocolate sets to add a little extra magic.
Watermelon Choc-tops
Prep Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours5 minutes
Watermelon Choc-tops are the ultimate summer treats! Quick and easy to make using simple ingredients.
Ingredients
Watermelon
Chocolate buttons (or whatever chocolate you prefer)
Edible Flowers
Iceblock sticks
Instructions
Slice your watermelon up into Iceblock sized pieces around 1cm thick and place in a container in the fridge to cool while you melt your chocolate.
To melt the chocolate I place my chocolate buttons in a small saucepan and set it over another saucepan with water and allow the steam to heat it.
Once your chocolate has melted remove it from the heat.
Create a rack to hold your watermelon iceblocks by placing two sticks (or chopsticks or knives) across the top of a cup.
Push the iceblock stick into the watermelon pieces so that they are secured.
Spoon over your melted chocolate and sprinkle on edible flowers. I used dried cornflower. Carefully place your chocolate-coated watermelon upright on your makeshift rack by holding the bottom edge of the watermelon.
Place in the freezer to set. The watermelon will be frozen and ready to eat within 2hours. Or place in the fridge until the chocolate has set for the fresh version.
Notes
Both fresh and frozen are good! However, I do prefer the frozen ones.
The difference between the fresh or frozen versions is :
Fresh - Sweeter, very juicy, a little hard to eat.
Frozen- Mild watermelon flavour, not too sweet, need to be good with biting into frozen food.
Watermelon salsa is a refreshing and delicious addition to any summer BBQ. Serve with grilled Fish, Chicken, Fritters, Tofu, or Haloumi. This salsa is so quick and easy to make and looks so festive! Watermelon Salsa would be a perfect addition to summer entertaining.
Watermelon Summer Salsa
Prep Time: 5 minutes
Total Time: 5 minutes
Fresh, Vibrant, and refreshing salsa for all your summer BBQs.
Ingredients
1 cup diced Watermelon
1/2 Lime
1/2 cup diced green capsicum
1 TBSP Fresh chopped Mint
Drizzle of olive oil
Sea salt flakes to season
1 small red Chilli
1/4 of a Red Onion
2 TBSP Fresh Chopped Parsley
Instructions
Finely dice the watermelon into small cubes (approx 1/2cm square).
Dice the Capsicum into small cubes.
Finely dice the red onion.
Roughly chop up the fresh Mint and Parsley.
Add the Watermelon, Capsicum, Onion, Parsley, and Mint to a bowl. Drizzle with a little olive oil, squeeze the juice of 1/2 a lime, add sliced red Chilli and mix to combine.
When ready to serve add Salt Flakes and Edible Flowers (I have used Purple Cornflower petals)
Notes
Make this as close to serving as possible, as the watermelon will let go of a lot of water if prepared ahead of time.
Zucchini Fritters with Haloumi and Watermelon Salsa
This is a seasonal match made in heaven. Summer brings an abundance of Zucchini and delicious mouth-watering Watermelon. Serve these fritters on Nasturtium leaves for a nutritious lunch or with a garden salad for a light refreshing meal on those hot summer nights.
Zucchini Fritters with Haloumi and Watermelon Salsa
Ingredients
3 small-medium Zucchini
1/2 cup flour
1 Egg (optional)
1 tsp Salt
1/4 finely sliced Red Onion (could use shallots or spring onion)
1/4 cup chopped fresh Parsley
1 TBSP chopped fresh Basil (or Chives)
Salt and Pepper
1 small fresh chilli finely sliced
1 packet Haloumi
10-12 Nasturtium leaves (or lettuce leaves) to serve (optional)
Watermelon Salsa
Instructions
Rinse your Zucchini and grate them into a bowl. Sprinkle with 1 tsp of ground rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover, and set aside for 10 minutes.
Finely chop your Herbs, Onion and Chilli.
After 10 minutes or so place your grated Zucchini in a sieve and squeeze out all the extra moisture.
Then in a clean bowl mix all your ingredients together and season well with salt and pepper.
Heat a pan on medium-high heat with oil. Spoon your mixture into the medium-sized pan and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.
While your fritters are cooking, heat a small pan and fry off your sliced Haloumi until lightly golden.
Allow your fritters to cool slightly and serve on Nasturtium leaves with a slice of Haloumi and a spoon full of Watermelon Salsa.
Notes
Alternatively, serve your Zucchini Fritters with a garden salad and top with Haloumi and Watermelon Salsa for a Light and Refreshing Summer meal.
Watermelon jerky or dehydrated watermelon is a great way to use and preserve your leftover or excess watermelon. Some watermelon can grow to over 25kg! That’s a whole lot of watermelon to eat before it goes to waste. This recipe makes a delicious, chewy, sweet treat and helps stop any precious watermelon from going to waste.
Marinated in fresh mint and lime juice, this watermelon jerky is packed full of delicious summer flavours!
Watermelon, like its name suggests, has high water content. By dehydrating and removing that water content, you are left with a high concentration of natural sugars. This Mojito watermelon jerky recipe helps balance some of that sweetness and adds a delicious and refreshing flavour. When making this recipe you can do some with the marinate and some plain to work out which you prefer.
Mojito Watermelon Jerky
Cook Time: 1 minute
Total Time: 1 minute
Naturally, sweet watermelon treats 🍉
Ingredients
1/2 Watermelon
1 Lime
1/2 cup fresh Mint
Instructions
Rinse and finely slice the mint.
Add the juice and zest of one Lime to a bowl and mix through the mint.
Remove the rind and any seeds from the watermelon and slice it into strips roughly 1cm thick. If the strips are too thin they will break apart and be hard to remove from the tray. Too thick and it will take a loooooong time to dehydrate, so I have found around 1cm is a happy medium.
Lay your watermelon strips in a large shallow dish and pour over the lime and mint marinate. Gently turn over to coat. I like to do a mix of some marinated and some plain. Cover your dish and refrigerate for 1-2 hours to allow the flavours to combine.
Place your watermelon onto your dehydrator trays, ensuring you have a drip tray at the bottom to catch excess juices. I have found it is best to use fruit leather trays or parchment paper otherwise the jerky gets stuck to the metal grids. Dehydrate at 60 degrees Celsius until dry (This will take anywhere from 18-24 hours). To speed up the process, turn your watermelon strips over a few times during the process.
They should not be sticky to touch. The thicker parts that aren't quite dry will be a darker red colour. You may need to remove the dried watermelon and let the thicker slices dehydrate a bit longer. This will take anywhere from 18-24 hours.
Allow to cool and add to a clean, dry, airtight container.
Enjoy! 🍉
Notes
Please note that the Watermelon reduces significantly in size once dehydrated and has concentrated, high levels of sugars. Enjoy 2-3 pieces per serve as a treat or natural confectionary.
