You have never had pickles like this before. While our traditional and beloved rind pickles includes cloves, this recipe feature dill in a fresh new way – opening up a world of possibilities – try them on a burger and hot dog or deviled eggs and even potato salad!
- Clean the watermelon and carefully cut away all the peel and flesh. Cut the rind into ¼ inch wide by 2 inch long strips or use a vegetable peeler to make ribbons. Some flesh on the rind is okay. Place fresh sprigs of dill and rind into a non-reactive container that will hold all rind and liquid and has a secure lid or top.
- Place water, salt, sugar, vinegars, garlic, dried dill, peppercorns, coriander, red pepper flakes and cumin into pot and place on high heat. Once mixture simmers continue to whisk making sure that all of the ingredients are dispersed and sugar and salt have dissolved.
- Pour the hot liquid mixture over the rind and let set for 20 minutes. After 20 minutes place and secure lid or top on the container, then label, date and store in refrigeration.
- For the rind to reach full flavor, cure for two weeks. Over the next two weeks, gently agitate the mixture every two days to ensure that the flavor is being dispersed throughout the rind. After week 1 taste the rind to ensure you have the right flavor profile and adjust as necessary. After week 2 the rind will be slightly crisp, have a pink color to the rind, and a bold flavor. Note: Pickles will soften and darken the longer they are stored.