Pickled Watermelon

Four-In
Aug 28, 2019
1 min read

Oh that delicious smell

Ingredients

2 lb organic watermelon 3.5 tbsp salt

3.5 tbsp beet sugar

3.5 tbsp 7% or 9% vinegar

8 cups water

4-5 32oz Mason Jars

Directions

1. Wash and cut the watermelon into small triangle wedges, leave the skin on.

2. Wash the Mason Jars and layer the watermelon in each jar as tight as possible, without breaking the wedges or squeezing too hard. Place the jars on a towel or a cutting board, no not leave directly on a cold countertop.

3. Put the salt and sugar in a large pot, add the water. Stir and bring to boil until the sugar and salt are dissolved. Turn the hear off and add the vinegar.

4. Slowly pour the hot liquid on top of the watermelons in each jar. Then using a towel, hold each jar and close the lid as tight as you can. Cover the jars with a towel (or a small blanket) and let the jars cool to room temperature overnight. In the morning, move to the refrigerator for another 24 hours. You can enjoy the watermelon after 48 hours of making them.

Tips

White vinegar is best as apple cider vinegar will change the liquid color and flavor.

Add few cloves of garlic at the bottom of the jar to enhance the flavor.

Enjoy within 3-4 days as the watermelon becomes very soggy, changes flavor after 4-5 days.

Use organic ripe red or yellow watermelon, enjoy with the skin once ready.