Americano Fridge Pickles

Related to the cucumber, watermelon rinds make excellent pickles. For the method of safely making fridge pickles, I referred to Once Upon A ChefOnce Upon A Chef: (https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html) . The spice mixture is of my own. If you prefer them sweet add a teaspoon of sugar.

Mellow these pickles in fridge for 3 days, store in fridge for 2 weeks.

Ingredients

* 5 cups peeled watermelon rind (cut into bite-sized chunks)

* 3 cups pickling vinegar

* 3 cups water

* 1 teaspoon table salt

* 5 star anise pods

* 1 tablespoon pink peppercorns

* 1 teaspoon black mustard seeds

* 1 teaspoon black cumin seeds (kala jeera)

* 4–6 garlic cloves (lightly smashed)

1 teaspoon sugar (Optional)

Step-by-Step Instructions

* Prepare the Rind: Cut peeled rind into strips For a firmer, crunchier bite, leave them raw.

* Infuse the Brine: In a saucepan, combine the 3 cups of pickling vinegar, 3 cups of water, and the 1 teaspoon of table salt (and optional sugar). Add the star anise, pink peppercorns, black mustard seeds, black cumin seeds, and smashed garlic cloves. Bring to a boil, then reduce the heat and let it simmer for 5–10 minutes to allow the spices and mustard seeds to bloom and infuse the liquid.

* Pack the Jars: Place your watermelon rinds into glass jars that have been sterilized for optimal storage.

* Pour and Cool: Pour the hot spiced brine and all the aromatics directly over the rinds, ensuring they are completely submerged.

* Refrigerate: Let the jars cool uncovered to room temperature on the counter, then secure the lids and store them in the refrigerator.

Allow the pickles to rest in the fridge for 2 to 3 days before serving so the star anise and warm cumin have fully infused the rinds.

They keep in fridge for 2 weeks.