Pickled watermelon is a simple way to preserve fresh watermelon as the season comes to an end. While I also ferment watermelon with a different recipe and pickle the rinds, this is yet another method I keep on hand to bring this fruit with us into the fall and winter months.
Whenever we buy a watermelon from our local farmer, it's almost overwhelming to try to use it up quickly (unless we're having a cookout!) It seems to last a few days on the counter or you can push it a bit longer in the fridge...but overall I try to ferment and pickle some of it to be less wasteful! I even pickle the rinds to eliminate that waste as well.
For this recipe, you can choose to leave the rinds on or remove them. When I cut the watermelon rind off of the fruit, I try to cut it so that it stays intact so I can cut it to size for pickled watermelon rinds!
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Note: This is not a canning recipe. When canning, please use a canning-specific recipe.
What you need
- Quart-sized glass jars - I make a few jars of different watermelon-related fermented and pickled recipes. You can also opt for a gallon-size jar if you want to go big on this!
- Fermenting weights - While these are optional, they do help a lot! If you don't have these you can a large piece of watermelon rind (I use the very top cut off in a circle) to keep everything fully submerged in the brine.
The combination of fruit, peppers, and aromatic ingredients pickling in the water and vinegar brine creates a sweet, sour, and sort of tangy flavor.
How to cut a watermelon into triangles
For this recipe, you can cut your watermelon with the rinds still on or with them removed. Depending on the size of your jar, you can leave them in small triangles or cut them into chunks. I did a little of both to show you!
- Place your watermelon on its side. Cut it into circles.
2. Take a circle and cut it straight down from top to bottom. Then cut across the center from left to right. Cut smaller triangles by crossing through the center from different points.
Why you'll love this recipe!
- Pickled watermelon is sure to be a hit for your family as a side or snack.
- Pickling extends the life of your watermelon beyond the summer season.
- It's easy to set up and place in your fridge. No extra steps are required!
- No canning stress. I know canning can be time-consuming and mildly stressful for beginners especially, that's why it's great to have other food preservation recipes on hand!
Try out some pickled pineapple this summer, too!
Pin it for later!
Ingredients
- Watermelon
- 1-2 sprigs of fresh dill
- 3 cloves of garlic
- 1 jalapeño
- 5 whole peppercorns
- 1 tablespoon kosher salt
- 2 cups of water
- 2 tablespoon vinegar (white or apple cider vinegar)
Pickled Watermelon Recipe
- Cut your watermelon into triangles and/or chunks that will fit into your glass jar.
- Place your dill, garlic cloves, and jalapeño in the jar.
- Cover the aromatics with your cut watermelon.
- In a medium-sized pot, bring your water, vinegar, salt, and peppercorns to a boil. Stir until the salt dissolves.
- Pour the brine over all the ingredients in the jar. Be sure to cover everything completely.
- Place the lid on and gently shake the jar to ensure there are no air bubbles and everything is covered entirely.
- Remove the lid and use a fermenting weight or a large piece of watermelon rind (I use the very top cut off in a circle) to keep it fully submerged in the brine. Put the lid back on.
8. Allow the mixture to cool completely and transfer it to the fridge. Wait 3-4 days before enjoying!
Notes
- This recipe is for a quart-size jar.
- This is not a canning recipe. When canning, please use a canning-specific recipe.
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Pickled Watermelon
Ingredients
- Watermelon
- 1-2 sprigs fresh dill
- 3 cloves garlic
- 1 jalapeño
- 5 whole peppercorns
- 1 tablespoon kosher salt
- 2 cups water
- 2 tablespoons vinegar white or apple cider vinegar
Instructions
- Cut your watermelon into triangles and/or chunks that will fit into your glass jar.
- Place your dill, garlic cloves, and jalapeno in the jar.
- Cover the aromatics with your cut watermelon.
- In a medium-sized pot, bring your water, vinegar, salt, and peppercorns to a boil. Stir until the salt dissolves.
- Pour the brine over all the ingredients in the jar. Be sure to cover everything completely.
- Place the lid on and gently shake the jar to ensure there are no air bubbles and everything is covered entirely.
- Remove the lid and use a fermenting weight or a large piece of watermelon rind (I use the very top cut off in a circle) to keep it fully submerged in the brine. Put the lid back on.
- Allow the mixture to cool completely and transfer it to the fridge. Wait 3-4 days before enjoying!
Mariana
Charlotte,
I personally use ours within about 2 weeks! Enjoy!!
-Mariana
Charlotte Ashwanden
Thanks for this recipe! Can I ask how long the watermelons keep for?