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Prep the Watermelon: Wash the watermelon thoroughly. Cut into bite-sized chunks (1–2 inches). Keep the rind on for extra crunch or remove it to pickle separately with a different brine.
Tip: If pickling the rind separately, peel it thinly to avoid the tough outer skin.
Layer the Jar: In a large glass jar or pickling crock, place half the dill, peeled garlic cloves, bay leaves, and whole serrano peppers at the bottom. Add watermelon chunks on top, packing tightly but not crushing.
Make the Brine: In a saucepan, combine filtered water, kosher salt, sugar, white vinegar, and peppercorns. Simmer over low heat, stirring until salt and sugar dissolve (about 2–3 minutes). Remove from heat immediately to preserve vinegar’s potency.
Tip: Low heat prevents the vinegar from evaporating, keeping the brine tangy.
Assemble: Pour the warm brine over the watermelon, ensuring all pieces are fully submerged. Tuck in the remaining dill on top.
Tip: Use a clean spoon or weight to keep watermelon submerged if it floats.
Cool & Chill: Let the jar cool to room temperature on the counter (about 1–2 hours). Seal and refrigerate for at least 48 hours to develop full flavor.
Yield: ~1 quart of pickles
Shelf Life: Up to 3 weeks in the fridge (though they’re usually eaten faster!).
⏰ Timing
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 48 hours
Total Time: ~48 hours, 20 minutes
Servings: 6–8
Calories: ~60 kcal per serving
💡 Tips for Pickling Success
Choose a Firm Watermelon: Look for a heavy, firm 3-pound watermelon with a dull rind for the best texture.
Adjust Heat: For less spice, halve the serranos or remove seeds. For more, add an extra pepper or a pinch of red pepper flakes.
Submerge Fully: Use a fermentation weight or a small, clean glass lid to keep watermelon under the brine to prevent mold.
Taste Test: Try a piece after 24 hours for a milder flavor or wait 48–72 hours for bolder tanginess.
Serving Ideas: Serve as a side with grilled meats, on charcuterie boards, or chopped into salads for a zesty twist.
Rind Pickling: If pickling the rind separately, use a sweeter brine (e.g., 1/2 cup sugar, 1/4 cup vinegar, 1/4 cup salt) for a candied effect.
Sterilize Jars: Boil or dishwasher-sterilize your jar to extend shelf life and ensure safety.
See also Homemade Maple Donut Bars
❓ FAQs About Pickled Watermelon
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