A super easy recipe for delicious pickled watermelon.
Sweet, salty, and slightly tangy, pickled watermelon is a colourful and crunchy pickle.
You will need:
200 ml vinegar
700 ml water
80g caster sugar
1200 g watermelon, sliced
5-6 bay leaves
40 g kosher salt
2 tsp black peppercorns
2 tsp black mustard seeds
2 tsp dried dill
You will also need 3-4 sterilised glass jars with lids (or a BPA-free plastic container). I used 2 x 700 ml jars and 2 x 300 ml ones.
How to:
Cut the watermelon into small slices
Put the slices in the jars of your choice, making sure they're tightly packed
Divide the peppercorns, dill, bay leaves, chilli flakes and mustard seeds equally between your sterilised jars of choice.
In a pan add the sugar, salt, vinegar and water
Bring the mixture to a boil, and leave it to simmer for 2-3 minutes
Leave the mixture to cool down slightly then pour slowly into the jars, over the watermelon slices
Make sure the watermelon slices are fully submerged (ideally jars are filled to the brim), then screw the lids on tightly.
Leave the jars to cool down completely before transferring them to the fridge where they need to stay for a minimum of 24 hours (ideally 2-3 days if possible)
Serve and enjoy!
These delicious slices of pickled watermelon are a great addition to any antipasti platter, cheese or charcuterie board.
You can add a few carrot slices, chilli flakes and garlic cloves to the jar as they mix pretty well
If you like pickles, especially quick pickles, you might want to give these other recipes a try :
Stored in the fridge, the jars will last for up 2 months (if you're using plastic containers instead of sterilised jars, this quick pickled watermelon will last for up to a month, if stored in the fridge).
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I hope life is treating you well.
Take care