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
- Start by removing the flesh and outer green rind from your watermelon rind. Slice it into 1-inch chunks or spears.
- 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).
- 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.
- Pour this mixture over the watermelon rind. Be sure to leave a little space at the top of the jar.
- 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.
- 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).
After 2 days, taste the pickles and see if they’re sour/tangy enough for you. If not, leave them fermenting longer.
- 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.