Fermented Watermelon Rind Pickles

Have Made It

Recipe created by Anne Mauney, MPH, RD, dietitian and blogger at fANNEtasticfood.com. For detailed instructions, including Sweet Spiced and Savory Garlic flavor variations, please visit https://www.fannetasticfood.com/fermented-watermelon-rind-pickles



  1. Start by removing the flesh and outer green rind from your watermelon rind. Slice it into 1-inch chunks or spears.
  2. Next, place the rinds in a quart-sized mason jar. Add the spices you’re using, if any, at this point (visit fANNEtastic food for flavor variations).
  3. Separately, combine the water and (non-iodized) sea salt in a large bowl or jar and whisk or shake to dissolve the salt. This is your brine.
  4. Pour this mixture over the watermelon rind. Be sure to leave a little space at the top of the jar.
  5. If the rind doesn’t stay submerged in the brine, add a spring or fermentation weight to keep it down. Cover the jar with a mason jar lid or fermentation lid.
  6. Place the jar in a cool, dry place – away from direct sunlight – for 2-4 days. (If you’re using a regular jar lid, be sure to open the lid once a day to allow gas to escape).
  7. After 2 days, taste the pickles and see if they’re sour/tangy enough for you. If not, leave them fermenting longer.

  8. Once they’re ready, place the jarred rind pickles in the fridge and enjoy! (If using a fermentation lid, switch that out for a regular lid at this point). They can be stored in the refrigerator for up to 3 months.

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