Some of my experiments lately have involved pickling watermelon. I have probably tried every method in the book.- Regular pickling liquor
- Pickling liquor with added herbs and spices
- 3:2:1 pickling liquor: acid, sugar, water
- Regular pickling under compression
- Pickling with herbs under compression
- 3:2:1 pickling under compression
- Compression then pickling
- Quick compression
Every method makes the watermelon a different color or texture; ranging from pastel pink to tuna pink and firm to mushy. The truth is, it is incredibly difficult to pickle something that is 99% water!
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