Watermelon Rind Kimchee Pickles
Servings: 8 Ounces
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Ingredients
- 2 cups watermelon rind cubed
- 1 cup lemon juice
- Water to fill container
- 1 tablespoon red hot chili flakes
- 1 teaspoon cayenne or hot red chili powder
- 2 teaspoon stevia seasoning or sweetener and seasoning of your choice
- 4 garlic cloves minced
- 1/2 teaspoon ginger powder
Instructions
- Scrap watermelon rinds with a spoon or knife to remove all pink from inside.
- Wash well and cube.
- Tightly pack into a small 8 oz container.
- Add the lemon juice and water to fill jar. (see note)
- Add the spices and shake to stir.
- Leave sitting at room temperature for up to 4 hours. Store in the refrigerator.
- After 24 hours taste pickles and add more seasonings if desired.
- Pickles will last up to about a week in the refrigerator.
Notes
If freezing, leave 1 inch head room as liquids expand when frozen.