Pickled Watermelon: A Sweet & Spicy Summer Treat
Transform a petite 3-pound watermelon into a tangy, sweet, and spicy pickled delight with this easy recipe from Jessica Barnes! Perfect for summer barbecues or as a unique side dish, this pickle blends dill, garlic, serrano heat, and a balanced brine for a flavor-packed punch. Here’s how to make it, plus FAQs and tips to ensure pickling perfection.
🛒 Ingredients
- 1 small watermelon (3 lb, seedless or seeded)
- 1/2 bundle fresh dill (divided)
- 5 cloves garlic, peeled
- 3 bay leaves
- 2 small serrano peppers
- 6 cups filtered water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tbsp white vinegar
- 1 tbsp whole black peppercorns
👩🍳 Instructions
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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.
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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.
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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.
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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.
❓ FAQs About Pickled Watermelon
Q: Can I use a different type of watermelon?
A: Yes, any small watermelon works, but seedless varieties are easier to prep. Larger melons may need more brine (scale up proportionally).
Q: Is it safe to leave the rind on?
A: Absolutely! The rind adds crunch and is edible after pickling. Just wash thoroughly to remove any wax or dirt.
Q: Can I reduce the sugar?
A: Yes, but sugar balances the vinegar’s acidity and enhances flavor. Try cutting to 2 tbsp for a less sweet batch.
Q: Why filtered water?
A: Filtered water prevents chlorine or impurities from affecting fermentation or flavor. Tap water is okay if it’s clean and odor-free.
Q: Can I make this shelf-stable?
A: This is a refrigerator pickle, not canned for long-term storage. For shelf-stability, use a proper water-bath canning method and adjust vinegar content (consult a canning guide).
Q: What if my pickles are too salty?
A: Rinse lightly before serving, or dilute the brine with more water and vinegar next time (keep the 1:1 salt-to-sugar ratio).
Q: Can I reuse the brine?
A: Avoid reusing brine for new batches, as it may harbor bacteria. Use leftover brine as a marinade for veggies or in salad dressings.
🌟 Why You’ll Love This Recipe
Jessica Barnes’ pickled watermelon is a game-changer for summer snacking. The sweet-tangy brine, zesty dill, and subtle serrano heat create a unique flavor that’s both refreshing and bold. It’s an eco-friendly way to use every part of the watermelon (rind included!) and adds a surprising twist to any meal. Plus, it’s quick to prep and impresses guests with its vibrant taste—perfect for those who loved the DIY fragrance hacks or mosquito traps for elevating their home vibe!
Pair this with our roasted asparagus and cherry tomatoes recipe or serve alongside a DIY pistachio shell garden project for a full eco-friendly, flavorful experience. Share your pickling tips or flavor twists below! 🍉
Note: Keep refrigerated and ensure watermelon stays submerged to prevent spoilage. Always use clean utensils to serve.