Hey there, neighbor! Today we are taking something most folks throw straight into the trash and turning it into absolute gold on your kitchen counter. If you love a crunchy, tangy bite that screams summer, you need these fermented watermelon rind pickles in your recipe box.
Next, let me tell you that this is the ultimate no waste fermented pickles project. Instead of wasting that beautiful rind after eating the sweet red fruit, we use a natural method to turn it into a crisp, probiotic topping. Also, it brings a stunning, deep flavor profile that will absolutely wow your family.
Then, don’t worry about any complicated steps because this process is as honest and straightforward as it gets. Grab a glass of sweet tea, and let’s get into how simple it is to whip up this soulful Southern classic.
What You Need for Watermelon Rind Fermentation Brine
Next, let us look at the short list of simple things you need to build this incredible ferment. You do not need anything fancy, just basic kitchen gear and real, fresh ingredients. Also, using clean tools keeps the healthy bacteria happy and active.
- Watermelon Rinds: Save the rinds from one medium watermelon, red flesh removed.
- Salt: Use non-iodized sea salt or kosher salt.
- Filtered Water: Avoid tap water because chlorine kills the good microbes.
- Bay Leaf: A single dried bay leaf adds natural tannins to keep things crisp.
- Kitchen Scale: Measuring in grams guarantees the perfect salt ratio.
- Mason Jar: A clean quart-sized wide-mouth glass jar is perfect.
- Fermentation Weight: This keeps your rinds submerged safely under the liquid.
Then, think about how amazing these tangy pickles will taste next to a fresh meal. Check out my easy pressed-italian-sandwiches or a bright tuna-salad-wraps to plan your perfect lunch spread!
How to Ferment Watermelon Rind Step-by-Step
Step 1: Prep the Rinds
Next, grab a sharp vegetable peeler and remove every bit of the dark green outer skin. Then, slice the remaining white and light pink inner rind into bite-sized cubes or strips. Also, pack the pieces tightly into your clean glass mason jar, leaving an inch of headspace.
Step 2: Mix the Watermelon Rind Fermentation Brine
Then, calculate your liquid mixture to find out exactly how to ferment watermelon rind safely. Next, place an empty measuring cup on your digital scale and tare it to zero grams. Also, pour in your filtered water, note the weight, and add exactly 3.5% of that weight in pure sea salt.
Step 3: Submerge the Rinds
Next, stir the mixture thoroughly until the salt completely dissolves into the water. Then, pour this liquid over your packed rinds until it covers every single piece, and drop in your bay leaf. Also, place your fermentation weight right on top to keep everything under the surface, then seal the lid loosely.
Step 4: Monitor the Counter Fermentation
Next, set your jar in a dim, cool corner of your kitchen counter away from direct sunlight. Then, check the container daily to watch for active bubbling and a beautifully cloudy liquid. Also, you will see the color shift from vibrant white to a pale olive hue over the next week.
Pro Tips for the Perfect Watermelon Rind Sweet Relish
Next, remember that a wild lacto fermented watermelon rind process takes a little patience to reach its peak. Then, let the jar sit for about 14 days at room temperature to fully mature and achieve its optimal depth of tart flavor. Also, you can easily pulse the finished pickles in a food processor to create a delicious watermelon rind sweet relish for hot dogs or burgers.
Then, always trust your senses when checking on your kitchen counter ferments. Next, make sure your rinds stay completely cold before starting to ensure they retain that signature crunch. Also, if you love vibrant, creative toppings, check out my savory smoked-trout-and-avocado-salad-toasts or a delicious avocado-toast for your next brunch.
FAQs
Do you have to peel watermelon rind before fermenting it?
Yes, it is highly recommended to peel off the dark green outer skin using a sharp vegetable peeler before fermenting. While the inner white and light green parts of the rind soften into a perfectly crisp pickle texture, the outer green skin remains tough, woody, and unpleasantly chewy after the fermentation process.
How do you keep fermented watermelon rind pickles from getting soggy?
To keep the rinds crunchy, start with cold watermelon rinds and use a total salt concentration of at least 3.5% by weight for your watermelon rind fermentation brine. Additionally, you can add natural sources of tannins—such as a bay leaf, grape leaf, or sencha green tea—or a small amount of calcium chloride to reinforce the plant’s cell walls and preserve that distinct snap.
What are the signs that watermelon rinds are fermenting successfully?
Within 24 to 72 hours, you will see active bubbling and a noticeably cloudy brine inside the jar, which indicates that beneficial Leuconostoc bacteria are producing carbon dioxide and lactic acid. The color of the watermelon rinds will also shift from a vibrant, semi-translucent white to a pale, muted olive hue.
How long do fermented watermelon rinds take to fully mature?
A wild, lacto fermented watermelon rind pickle typically takes about 14 days at room temperature to fully mature and achieve its optimal depth of tart, sour flavor. However, because temperature impacts speed, you can begin tasting them after the first week and move the jar to cold storage as soon as they reach your preferred acidity level.
Wrap-Up & Call to Action
Next, these fermented watermelon rind pickles prove that a little kitchen creativity can turn food scraps into a brilliant culinary treat. Then, you will love having this tangy, crisp probiotic power-packed condiment sitting ready in your fridge. Also, if you want something sweet and refreshing to wash it down, try making my fresh-strawberry-thyme-sun-tea or a gorgeous peach-arnold-palmer.
Please Pin this for later on your favorite Southern or fermentation board so you never lose the recipe! Then, leave a comment below to tell me how your batch tastes, or sign up for my newsletter to get more soulful kitchen inspiration.
Print
Fermented watermelon rind pickles: No-Waste Soulful Recipe
- Total Time: 14 days
- Yield: 1 quart 1x
- Diet: Vegan
Description
Don’t waste your scraps! Turn leftover watermelon rinds into crunchy, tangy, probiotic-rich fermented pickles with this easy recipe.
Ingredients
Rinds from 1 medium watermelon (peeled and cubed)
500 grams filtered water
18.5 grams fine sea salt
1 dried bay leaf
Instructions
1. Peel the dark green skin from the rinds, slice the white part into cubes, and pack tightly into a jar.
2. Weigh the water and mix in 3.5% sea salt until completely dissolved.
3. Pour the brine over the rinds, add the bay leaf, and place a fermentation weight on top.
4. Seal loosely and let ferment on the counter for 7 to 14 days before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Southern
Nutrition
- Serving Size: 1 oz
- Calories: 10
- Sugar: 1g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: fermented watermelon rind pickles, no waste fermented pickles, lacto fermented watermelon rind
