watermelon, cut up
1 or 2 sprigs fresh dill
3 cloves garlic
1 jalapeno
5 whole peppercorns
1 tbsp. Kosher salt
2 cups water
2 tbsp. white vinegar (or apple cider vinegar)

Cut watermelon into triangles and/or chunks that will fit into a glass jar. Place dill, garlic cloves, and jalapeno in the jar. Cover aromatics with your cut watermelon.

In a medium-sized pot, bring water, vinegar, salt, and peppercorns to a boil. Stir until the salt dissolves. Pour the brine over all the ingredients in the jar. Be sure to cover everything completely. Place the lid on and gently shake the jar to ensure there are no air bubbles and everything is covered entirely.

Remove the lid and use a fermenting weight or a large piece of watermelon rind (I use the very top cut off in a circle) to keep it fully submerged in the brine. Put the lid back on.

Allow the mixture to cool completely and transfer it to the refrigerator. Wait 3 to 4 days before enjoying!

Submitted by: Deb Hinton