Pickled Watermelon

pouring brine over watermelon and other ingredients

5 from 1 vote

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.

Prep Time10

Cook Time20

Additional Time3

Total Time3 30

Course: Condiment

Cuisine: American

Servings: jar

Calories: 25kcal

Author: Mariana

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!

Notes

This recipe is for a quart-size jar.

This is not a canning recipe. When canning, please use a canning-specific recipe.

Nutrition