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
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week