1 Shares

When I first tackled the art of fermenting, I never imagined I’d end up with something so deliciously unique as Fermented Watermelon Rind Pickles and Sweet Relish. You see, what’s often discarded can be transformed into a culinary gem. Picture this: the subtle crunch of the watermelon rind suddenly awakened by the tang of fermentation, creating a condiment that’s as versatile as it is delightful.

After a summer of enjoying juicy watermelon, I found myself staring at a pile of rinds, pondering their fate. Inspired by the surge of gut-friendly foods, I dove into the world of fermentation, excited to craft something that would not only make my meals pop but also do wonders for gut health. In just 14 days, you can convert ordinary leftover rinds into vibrant pickles or a sweet relish perfect for hot dogs, salads, or any dish that needs a little zing. Trust me, your taste buds will thank you for this sustainable, low-calorie treat!

Why are Fermented Watermelon Rind Pickles and Relish special?

Uniquely sustainable: This recipe gives new life to watermelon rinds that would typically end up in the trash, promoting zero-waste cooking.
Gut-friendly: Packed with probiotics, these pickles are a delicious way to support your digestive health.
Low-calorie delight: With just 5 calories per serving, indulge guilt-free!
Versatile flavor: Use them as a zesty topping on anything from burgers to salads, or mix them into your favorite dishes for a flavorful twist.
Effortless fermentation: With simple steps and minimal ingredients, you can create this vibrant condiment right at home. Each bite is a crunchy burst of tangy goodness that elevates your meals!

Fermented Watermelon Rind Pickles Ingredients

• Get ready to embark on a tasty fermentation journey!

For the Pickles

Watermelon Rind – Provides the main texture; make sure to peel properly for the best crunch.
Water – Serves as the brine base for fermentation; opt for filtered water to enhance flavors.
Sea Salt – Essential for microbial balance during fermentation; keep a 3.5% concentration for ideal crispness.

For the Relish

Finely Chopped White Onion – Adds a beautiful crunch and sweetness; complements the tartness of the fermented rind.
Red Wine Vinegar – Infuses a tangy flavor; you can substitute this with apple cider vinegar for a different twist.
Honey – Provides a touch of sweetness to balance the sour; adjust based on your taste preference.
Reserved Brine – Enhances the overall flavor; don’t forget to include it for that extra zing!

There you have it! Each ingredient plays a vital role in ensuring your Fermented Watermelon Rind Pickles and Relish are bursting with flavor and goodness.

How to Make Fermented Watermelon Rind Pickles

Gather equipment: Before you begin, collect all necessary fermentation tools, including a clean 32-ounce wide-mouth jar. Having everything in place makes the process seamless and enjoyable!
Wash and peel: Rinse the watermelon rind thoroughly under cool water. Optionally peel off the outer skin for a smoother texture, but keep the inner layer for crunch—your choice!
Slice the rind: Cut the rind into preferred shapes; thicker slices for crunch or thinner for quicker fermentation. Aim for uniformity to ensure even pickling.
Weigh the rind: Use a kitchen scale to weigh the chopped watermelon rind, then transfer it into a mixing bowl for easy mixing with the brine.
Add water: Measure out the specified amount of filtered water. Pour it into the jar, establishing a brine base that will work wonders for fermentation.
Mix in salt: Weigh and add sea salt to the jar. Stir to dissolve completely; this crucial step helps create the perfect environment for delicious fermentation.
(Optional) Spice it up: If you wish, place your favorite spices in a cheesecloth pouch and drop them into the jar. This helps control floating and infuses delightful flavors.
Shake it up: Securely seal the jar and give it a good shake to combine the ingredients. Add a fermentation weight to ensure the rinds stay submerged in the brine during fermentation.
Seal and ferment: Cover the jar and place it at room temperature for 14 days. Remember to burp the jar daily if you’re using a sealing lid, releasing excess gas from the fermentation process.
Taste it: After two weeks, taste your pickles for the desired level of sourness and smell. If they pass the test, move them to the refrigerator to stop the fermentation process.
Make the relish: For the sweet relish, finely mince the fermented rind. Combine it with finely chopped white onion, red wine vinegar, honey, and reserved brine for a burst of flavor.

Optional: Add a sprinkle of fresh herbs on top for extra flavor and visual appeal!
Exact quantities are listed in the recipe card below.

Fermented Watermelon Rind Pickles Variations

Feel free to make this recipe your own with these fun and flavorful twists!

Herb-Infused: Add fresh dill or thyme to the brine for an aromatic kick, enhancing that delightful garden flavor.
Spicy Kick: Include whole red pepper flakes or sliced jalapeños to the jar before sealing, turning it up a notch for heat seekers.
Apple Cider Vinegar: Swap out red wine vinegar for apple cider vinegar for a tangy sweetness that complements the rind beautifully.
Garlic Punch: Toss in minced garlic or whole cloves during fermentation to create a savory profile that’s utterly delicious.
Sweet Twists: Replace honey with maple syrup for a unique earthy sweetness that brings out the natural flavors of the rind.
Mixed Spice Medley: Experiment with mustard seeds, coriander, and black pepper for a fragrant and complex flavor profile that elevates your pickles.
Citrus Zing: Add zest from lemons or limes to the brine for a bright, zesty twist that wakes up your taste buds.
Curry-Flavored: Incorporate curry powder into the brine during the initial mix for a warm, exotic flair perfect for adventurous eaters.

What to Serve with Fermented Watermelon Rind Pickles and Sweet Relish?

Enjoying homemade pickles opens up a world of flavors, perfect for enhancing your meals with a delightful crunch.

Grilled Hot Dogs: Add a tangy kick to your summer classic with these pickles atop your favorite hot dogs.
Savory Burgers: Elevate any burger with a layer of crunchy, fermented goodness that balances out rich meats beautifully.
Crisp Salads: Toss these pickles into greens for a refreshing twist, adding texture and zesty flavor to every bite.
Cheesy Sandwiches: Layer them in grilled cheese or turkey sandwiches for a sharp, savory contrast against creamy textures.
Charcuterie Boards: Feature these pickles as a highlight on your next charcuterie spread, bringing brightness and crunch to complement cured meats.
Spicy Tacos: Use as a finishing touch to tacos, offering sour and sweet notes that mesh perfectly with spiced meats and fresh toppings.
Chilled Soups: Garnish summer soups like gazpacho or cucumber with these pickles for a delightful crunch and a pop of flavor in every spoonful.
Craft Beer: Pair with a light craft beer to balance out the saltiness, creating a perfect fusion of flavors for your palate.
Ice Cream: For adventurous dessert lovers, serve alongside vanilla ice cream for an unexpected sweet and tangy pairing.

Each of these pairings brings out the unique characteristics of your Fermented Watermelon Rind Pickles and Sweet Relish, making every meal an exciting culinary experience!

How to Store and Freeze Fermented Watermelon Rind Pickles

Fridge: Keep your fermented watermelon rind pickles refrigerated for up to 2 months. Store them in an airtight container to maintain their crispness and tangy flavor.

Freezer: For longer storage, freeze pickles in a freezer-safe container for up to 6 months. The texture may soften after thawing, but they’ll still be delicious in cooked dishes or relish.

Reheating: If you’re using frozen pickles for cooking, thaw them in the fridge before adding to recipes. This way, they will retain some of their crunch!

Relish Storage: Store the sweet relish in an airtight container in the refrigerator for up to 1 month. The flavors will deepen over time, making it a delightful addition to many dishes.

Tips for the Best Fermented Watermelon Rind Pickles

Chill the Rind: Start with cold watermelon rind to enhance the crunchiness. Warm rinds can lead to soggy pickles, which we want to avoid!
Perfect Salt Ratio: Maintain a 3.5% salt concentration to keep your pickles crisp. Too little salt can result in mushy pickles, and too much can make them overly salty.
Daily Burping: If using a sealed lid, remember to burp your jar daily. This prevents pressure buildup and helps achieve that delightful tang in your fermented watermelon rind pickles.
Taste Test Wisely: After 14 days, taste and smell your pickles. If they smell off or resemble alcohol, it’s best to discard them to ensure safety.
Experiment with Flavors: Don’t hesitate to infuse different spices during fermentation! Dill, mustard seeds, or even peppercorns can add exciting variations to your pickles and relish.

Make Ahead Options

These Fermented Watermelon Rind Pickles and Relish are perfect for busy home cooks looking to streamline their meal prep! You can prepare the watermelon rind by washing, peeling, and slicing it up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain its crispness. Additionally, the brine (water and salt mixture) can be prepped ahead, allowing you to easily combine them when it’s time to ferment. Once ready to ferment, simply mix the rind with the brine, seal the jar, and let it sit at room temperature for 14 days. This way, you’ll save valuable time without sacrificing the delicious quality of your pickles!

Fermented Watermelon Rind Pickles and Sweet Relish Recipe FAQs

How do I select the best watermelon rind for pickling?
Absolutely! Look for firm, fresh watermelon rinds without any dark spots or bruises. The rind should feel crunchy and have a light green color. For optimal results, use rinds left over from a fresh watermelon rather than store-bought or previously cut ones.

How long do fermented watermelon rind pickles last in the refrigerator?
Once fermented, store your pickles in an airtight container in the refrigerator for up to 2 months. They will maintain their signature crunch and tangy flavor if kept adequately sealed.

Can I freeze the fermented watermelon rind pickles?
Yes, indeed! To freeze your pickles, simply place them in a freezer-safe container. They can be frozen for up to 6 months. Keep in mind that the texture may soften once thawed, so they may be best used in cooked dishes or in your delightful relish.

What should I do if my pickles smell off or resemble alcohol after fermenting?
If your pickles smell unpleasant or have developed an alcohol scent, it’s best to err on the side of caution and discard them. Always trust your senses! Fermented foods should have a pleasant sour aroma but never a foul odor.

Are these fermented watermelon rind pickles safe for my pets?
While the pickles are made from natural ingredients, it’s advisable to keep them away from pets. The high salt content is not suitable for animals, and the spices can be harmful to them. Always check with your vet before introducing any new foods!

What are some alternative ingredients for the relish?
Very! If you’re looking to switch things up, try using apple cider vinegar instead of red wine vinegar for a sweeter flavor. Additionally, feel free to experiment with different herbs and spices, like dill or even some chili flakes for a spicy kick, to customize your relish!