1/2 large watermelon, blended (about 2 liters of liquid)
2 liters of granulated sugar
1 oz white pepper
1 liter champagne vinegar
Puree flesh of the watermelon in a blender. If you're working with stone fruit or berries, simply de-pit and slice rather than blending them. Pour the flesh into a large bowl, then add sugar and white pepper.
Sit covered in your refrigerator for 2 days. You'll begin to notice the liquid separating from the fruit. That's exactly what you want. Pass the mixture through a fine strainer, then add champagne vinegar.
Store in large mason jars or bottles leaving at least half an inch of head room covered for 1-2 weeks.
You're looking for a slightly viscous liquid that's still bright in color, but has a strong nose of vinegar.
Don't be shocked by the pungent pickled taste; remember that these are meant to be blended with soda water or cocktails. Plus, the longer the shrub ages, the more mellowed out the flavors should become.
Just keep them in your refrigerator and let the fun begin. It's time to start mixing.