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Q: Can I use a different type of watermelon?
A: Yes, any small watermelon works, but seedless varieties are easier to prep. Larger melons may need more brine (scale up proportionally).
Q: Is it safe to leave the rind on?
A: Absolutely! The rind adds crunch and is edible after pickling. Just wash thoroughly to remove any wax or dirt.
Q: Can I reduce the sugar?
A: Yes, but sugar balances the vinegar’s acidity and enhances flavor. Try cutting to 2 tbsp for a less sweet batch.
Q: Why filtered water?
A: Filtered water prevents chlorine or impurities from affecting fermentation or flavor. Tap water is okay if it’s clean and odor-free.
Q: Can I make this shelf-stable?
A: This is a refrigerator pickle, not canned for long-term storage. For shelf-stability, use a proper water-bath canning method and adjust vinegar content (consult a canning guide).
Q: What if my pickles are too salty?
A: Rinse lightly before serving, or dilute the brine with more water and vinegar next time (keep the 1:1 salt-to-sugar ratio).
Q: Can I reuse the brine?
A: Avoid reusing brine for new batches, as it may harbor bacteria. Use leftover brine as a marinade for veggies or in salad dressings.
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