Watermelon Pickle

This is inherently a make-ahead preserve. After completing the three-day hot syrup treatment, the pickles must cure for at least 2 weeks before eating to allow flavors to mellow and develop. They improve with age and can be made up to 1 year ahead.

After the final hot syrup pour on day three, transfer the pickles and syrup to sterilized jars, seal, and process in a boiling water bath for 10 minutes for shelf stability. Properly sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and consume within 3 months. The pickles will become more tender and flavorful after 2-4 weeks of storage.