Lacto-Fermented Watermelon Rind Pickles


Making stock from vegetable peelings, reusing a tea bag, or composting those egg shells just makes sense whether you’re tight on cash or not, as you can feel good about using every scrap of good nutrition that comes your way.

Even watermelon rinds can make a tasty snack. You slice up a watermelon, enjoy every drop of its cool sweetness, then look at the rind leftover.

Some recipes for the watermelon rind pickle are sugary sweet, much like the pickled beet. But they certainly don’t have to be and can be quite delightful all on their own. You can jazz these up with some spices, such as ginger or mustard seed.


  • Rind from one or more watermelons
  • Sea salt
  • Filtered water
  • Spices as desired

  1. Scrape the pink flesh from the watermelon rind. Peel the outer green skin from the watermelon rind. Cut the watermelon rind into 1-inch squares.
  2. Prepare a light brine by combining 2 tablespoons of salt and 1 quart of filtered water.
  3. Place watermelon rind squares and any spices you desire into a fermentation vessel: crock or jar. Cover to within an inch of the top with the brine. Cover and allow to ferment 1 to 3 days at room temperature. During this time you may have to burp the jars to allow gases to escape. To do this simply loosen the canning ring, listen for the gas to escape, and tighten the lid again.

Transfer to cold storage where it should keep for months.



Watermelon Rind for Making Lacto-fermented Pickles

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