- 4 cups of watermelon rind (with the flesh and outer green rind removed, and cut into ~1-inch spears or chunks)
- 1.5tbsp rock salt
- 4 cups water
- 3 1/2-inch slices fresh ginger
- 1 star anise pod
- 1 cinnamon stick
- 1/4 teaspoon cayenne pepper
- 1 teaspoon coriander seeds
- Next, place the rinds in a quart-sized mason jar. Add the spices you’re using at this point (see full recipes below).
- Separately, combine the water and (non-iodized) sea salt in a large bowl or jar and whisk or shake to dissolve the salt. This is your brine.
- Pour this mixture over the watermelon rind. Be sure to leave a little space at the top of the jar.
- If the rind doesn’t stay submerged in the brine, add a weight to keep it down and pop the lid on.
- Place the jar in a cool, dry place – away from direct sunlight – for 2-4 days. (be sure to open the lid once a day to allow gas to escape).
- After 2 days, taste the pickles and see if they’re sour/tangy enough for you. If not, leave them fermenting longer.
- Once they’re ready, place the jarred rind pickles in the fridge and enjoy!
- They can be stored in the refrigerator for up to 3 months.