Pickled Watermelon Rinds
- 1/2 lb 1/2 lb 1/2 lb Watermelon Rind, About 1/4 watermelon, some flesh still attached
- 2 cup 2 cup 2 cup Water
- 1 Tbsp 1 Tbsp 1 Tbsp Salt
- 2 clove 2 clove 2 clove Garlic
- 1/2 tsp 1/2 tsp 1/2 tsp Mustard Seeds, optional
- 1 sprig 1 sprig 1 sprig Dill, fresh, optional
- To get your brine ready, boil the water, remove it from heat, stir in the salt, and allow to cool to room temperature (should take about 30 minutes).
- As you wait for the brine to cool, cut up and peel the hard green part of the rind using a vegetable peeler.
- Place the cut pieces of watermelon rind into a pint-sized jar along with the garlic cloves (and mustard seeds/dill if you’re using it).
- Once the brine is cool, pour it into the jar until it’s near the lid. I like to put a small dish into the jar in order to push everything down and keep it submerged in water, but it’s not totally necessary for a short ferment like this one.
- Store in a dark place (preferably pretty warm) for three days and taste it.
- Allow the rind to ferment for two more days. After five days the watermelon will have taken on a yellowish hue and a slightly pickled taste, and will have softened enough to eat while keeping a nice crunch to it.
The rind should stay nice and crisp in the fridge for about three weeks.
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