Instructions
Remove any pink flesh and the green skin. Cut into 1-inch cubes.
Optional: Soak in cold water 1 hour to reduce bitterness.
In a saucepan, combine sugar, vinegar, water, and salt. Bring to a boil, stirring until sugar dissolves.
Add cloves, allspice, cinnamon, and watermelon rind to the boiling syrup. Simmer 10–15 minutes until rind is tender but still slightly crisp.
Transfer rind and syrup into sterilized jars. Ensure rind is fully covered.
Seal and store
• Refrigerator pickles: Cool, cover, refrigerate. Ready in 2–3 days; lasts 2–3 weeks.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place for several months.
5. Pickled Carrots and Daikon
2 cups carrots, peeled and cut into matchsticks
2 cups daikon radish, peeled and cut into matchsticks
1 cup unseasoned rice vinegar
½ cup water
½ cup sugar
1 teaspoon salt
Instructions
Peel and cut carrots and daikon into thin sticks (~¼ inch thick).
Optional: Soak in ice water 15–30 minutes to keep crisp. Drain well.
In a saucepan, combine vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve; no need to boil. Let cool slightly.
Place carrots and daikon sticks in a clean jar, packing lightly but not crushing.
Pour pickling liquid over vegetables, ensuring they are fully submerged. Cover and refrigerate at least 4–6 hours; flavor improves after 24 hours.
Keeps 2–3 weeks in the fridge.
Great on banh mi, spring rolls, rice bowls, or as a crunchy side.
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