Ingredients
1 1/2 c. sliced watermelon rind, dark green skin removed.
1 small carrot, sliced
2 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
1 tbsp. Sriracha
2 tbsp. granulated sugar
1 tsp. freshly cracked black pepper
Preparation
Step 1Pack watermelon rind and carrot into a sterilized heatproof pint-sized glass jar. nd pour over vinegar solution. Step 2In a small pot over medium heat, bring soy sauce, vinegar, sugar, and black pepper to a boil. Slowly pour hot brine into prepared jar.Step 3Seal jar, shake gently to cover vegetables evenly with brine, then loosen lid slowly and let cool to room temperature before tightening lid and transferring to the refrigerator.Step 4Let sit at least 8 hours before serving.
For a crisp-yet-tender result, heat up your brine first to a barely-boiling simmer then pour it hot directly over your rinds (in a heatproof jar, please!) and let it cool to room temperature before lidding and transferring to the fridge to rest overnight for best flavors.
