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. Garlic Dill Pickles (Refrigerator Style)
Ingredients:
6 small cucumbers (Kirby or pickling cucumbers), sliced into spears or rounds
1 cup white vinegar
1 cup water
1 tbsp kosher or pickling salt
1 tsp sugar (optional)
4 cloves garlic, peeled and smashed
1 tsp whole black peppercorns
½ tsp red pepper flakes (optional, for a kick)
2–3 sprigs fresh dill (or 1 tsp dried dill per jar)
Optional: bay leaf, coriander seeds
Instructions:
Prep the cucumbers:
Wash and slice cucumbers into spears or rounds. Tightly pack into a clean glass jar along with garlic, dill, and spices.
Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine:
Carefully pour hot brine into the jar to fully cover the cucumbers. Tap jar gently to release any air bubbles.
Seal and chill:
Let cool to room temperature. Seal the jar with a lid and refrigerate.
Ready to eat:
Let the pickles sit in the fridge at least 24–48 hours for best flavor. They’ll keep well for up to 2 months in the refrigerator.
6. Pickled Whole Peppers (Refrigerator Style)
Ingredients:
12–15 small whole peppers (jalapeños, banana peppers, serranos, cherry peppers, etc.)
1½ cups white vinegar (5% acidity)
1½ cups water
1 tbsp kosher or pickling salt
1 tbsp sugar (optional, balances flavor)
4 cloves garlic, smashed
1 tsp whole black peppercorns
1 tsp mustard seeds (optional)
Fresh dill sprigs or ½ tsp dried dill (optional)
1–2 bay leaves (optional)
Instructions:
Prep the peppers: Wash peppers well. Prick each pepper once or twice with a toothpick to prevent floating and help the brine penetrate.
Pack the jar: In a clean glass jar, place garlic, peppercorns, mustard seeds, and dill. Pack whole peppers tightly into the jar.
Make the brine: In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve salt and sugar.
Pour and seal: Carefully pour hot brine over the peppers to cover completely. Tap the jar to release air bubbles and top off with more brine if needed. Let cool, then seal with lid.
Refrigerate: Chill in the fridge for at least 4–5 days before using for best flavor. Keeps well for 1–2 months refrigerated.
Tips:
Use gloves when handling hot peppers like jalapeños or habaneros.
Add carrot slices, onion wedges, or cauliflower for a colorful pickled mix.
7. Quick Pickled Jalapeños
Ingredients:
10–12 fresh jalapeños, sliced into rings
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
½ teaspoon oregano (optional)
½ teaspoon peppercorns (optional)
Instructions:
1. Prepare Jalapeños: Slice jalapeños (wear gloves if sensitive). Pack tightly into a clean 16 oz jar.
2. Make Brine: In a small saucepan, bring vinegar, water, sugar, salt, garlic, and spices to a boil. Stir until dissolved.
3. Pour Brine: Carefully pour hot brine over jalapeños, covering them completely. Let cool to room temperature.
4. Refrigerate: Seal and refrigerate for at least 24 hours before eating. Best after 2–3 days. Keeps up to 2 months refrigerated.
