Ingrédients pour Susan's Pink Watermelon Pickles Not Rind
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Comment préparer Susan's Pink Watermelon Pickles Not Rind
- In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds (if using), and red pepper flakes (if using).
- Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
- While the pickling liquid is heating, pack a clean mason jar with fresh dill sprigs.
- Add the cubed pink watermelon to the jar, leaving about 1/2 inch of headspace at the top.
- Add a few more dill sprigs on top of the watermelon.
- Carefully pour the hot pickling liquid over the watermelon, leaving that 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jar on the counter.
- Wipe the rim of the jar clean, then seal tightly with the lid.
- Let the jar cool completely to room temperature. You may hear a slight popping sound as the jar seals.
- Refrigerate for at least 12 hours, preferably overnight, before serving. Enjoy cold!
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
266g
Fat
0g
Carbs
22g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Appetizers Canning Condiments Etc Fruit German Easy European Beginner Cook Kid Friendly Low Fat Vegan Vegetarian Dietary Gifts Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Low In Something Melons Brunch Novelty Technique
