Quick Pink Watermelon Pickle
- Yield:1 pint
- Time:1 min show details
This might sound unusual if you're used to traditional Indian pickles, but there's something beautiful about applying pickle principles to unexpected ingredients. The sweet-tart balance reminds me of the fruit pickles my amma would make during mango season, though this German-inspired version uses the watermelon flesh rather than the rind. It's a lovely palate cleanser.
Ingredients
- For the Brine
- 1 cupwater
- 1 cupwhite vinegar
- ½ cupgranulated sugar
- 1 tablespoonkosher salt
- For Assembly
- 6fresh dill sprigs
- 2 cupsripe watermelon, cut into bite-sized pieces, seeds removed
Equipment
- mason jar
- small saucepan
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Preparation
Combine water, vinegar, sugar, and salt in a small saucepan. Bring to a rolling boil, stirring until sugar and salt dissolve completely.
While the brine heats, place 2-3 dill sprigs in the bottom of a clean mason jar. Pack the watermelon pieces in tightly, leaving about 1 inch headspace.
Top the watermelon with the remaining dill sprigs.
Carefully pour the hot brine over the watermelon, covering completely. Seal the jar immediately. (The hot brine will slightly soften the watermelon while preserving its texture.)
- 1 min
Cool to room temperature, then refrigerate overnight before serving. Serve chilled.
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