Instant Watermelon Rind Pickle

1. 1

   Mix the vinegar, yuzu juice, honey, juniper berries, and salt until the honey is dissolved.

2. 2

   If you have a vacuum sealer, pour the pickling solution into a vacuum bag, add the watermelon rind, and seal on high pressure.

3. 3

   (This can also be done in Mason jars in a chamber vacuum machine.)

4. 4

   The watermelon rind will go from opaque to translucent and is ready to eat instantly, though it will mature over a few days.

5. 5

   Alternatively, you can combine the vinegar, yuzu juice, honey, juniper berries, and salt in a lidded jar, refrigerate, and age the rind for 3 days before using.

6. 6

   The pickles will not be as bright and translucent as the vacuum-sealed pickles, but they will still taste delicious.

7. 7

   The flavor will continue to improve over time.

* Per serving · 4 servings · Values may vary.

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