Instant Watermelon Rind Pickle

• 1/4 cup plus 2 tablespoons/125 grams rice wine vinegar
• 1/2 cup plus 1 tablespoon/125 grams yuzu juice (see Sources, page 309)
• 1/4 cup plus 1 tablespoon/100 grams honey
• 1 tablespoon/4.5 grams juniper berries
• 1 1/4 teaspoons/8 grams fine sea salt
• 18 ounces/500 grams diced watermelon rind, green skin removed

1. Mix the vinegar, yuzu juice, honey, juniper berries, and salt until the honey is dissolved.
2. If you have a vacuum sealer, pour the pickling solution into a vacuum bag, add the watermelon rind, and seal on high pressure.
3. (This can also be done in Mason jars in a chamber vacuum machine.)
4. The watermelon rind will go from opaque to translucent and is ready to eat instantly, though it will mature over a few days.
5. Alternatively, you can combine the vinegar, yuzu juice, honey, juniper berries, and salt in a lidded jar, refrigerate, and age the rind for 3 days before using.
6. The pickles will not be as bright and translucent as the vacuum-sealed pickles, but they will still taste delicious.
7. The flavor will continue to improve over time.

rice wine vinegar, yuzu juice, honey, berries, salt, watermelon rind

Taken from www.epicurious.com/recipes/food/views/instant-watermelon-rind-pickle-374120 (may not work)