Pickled Watermelon: Your New Zesty, Tangy Summer Obsession!
Hey there, Jason Griffith here! When summer hits here in Marion, South Carolina, there’s nothing quite like the refreshing sweetness of watermelon. But what if you could transform that classic summer fruit into a zesty, tangy, and surprisingly spicy condiment that elevates your snacking game? Get ready for Pickled Watermelon! With a refreshing burst of lemon and a lively kick from jalapeños, this treat is absolutely perfect for summer picnics, barbecues, or just spicing up your everyday munchies.
Why I Love This Recipe
I’m all about creative twists on familiar ingredients, and this Pickled Watermelon recipe is a revelation. What I particularly love about it is the unexpected combination of flavors and textures. The inherent sweetness of the watermelon is perfectly balanced by the bright tang of lemon and the subtle heat from the jalapeños, all enveloped in a simple, briny pickle. It’s incredibly refreshing, surprisingly versatile, and makes for a fantastic conversation starter at any gathering. Plus, it’s a wonderfully easy way to preserve summer’s bounty and enjoy those vibrant flavors long after the season ends!
Ingredients
Here’s what you’ll need to create this zingy Pickled Watermelon:
- Watermelon (enough to fill a quart-sized jar, after rind is removed and cubed)
- 12 lemons (medium-sized)
- 1-2 jalapeños (adjust for heat preference)
- 2 cups water
- 1 tablespoon pickling salt (or non-iodized salt, like Kosher salt or sea salt)
Swaps and Notes
- Watermelon: Choose a firm, ripe watermelon. This recipe uses the pink/red flesh, not the rind (though you can pickle watermelon rind separately!).
- Lemons: Using 12 lemons ensures you have plenty of slices for flavor and juice for the brine. Organic or unwaxed lemons are preferred since the rind is included.
- Jalapeños: Adjust the number of jalapeños (and whether you include seeds) based on your desired level of heat. For a milder relish, remove seeds; for more heat, leave them in. You can also add a few slices of other hot peppers for complexity.
- Pickling Salt: It’s crucial to use pickling salt, Kosher salt, or other non-iodized salt for pickling. Iodine in regular table salt can cause cloudy brine and affect the texture and flavor of your pickles.
- Jar: Use a clean, sterilized glass jar (a quart-sized mason jar is typical for this quantity) with a tight-fitting lid. Sterilize by boiling for 10 minutes or running through a hot dishwasher cycle.
- Fermenting Weight (Optional but Recommended): A fermenting weight or a sturdy piece of watermelon rind (scrubbed clean and cut to fit) is vital to keep the ingredients submerged and prevent mold formation.
Directions
Making Pickled Watermelon is a simple process of layering and brining, then letting time work its magic!
- Prepare Aromatics: Start by slicing your lemons (thin rounds are great) and jalapeños (into thin rings or slices). Toss them into the bottom of a clean, sterilized quart-sized jar, creating a vibrant base.
- Prepare & Layer Watermelon: Next, cut your watermelon into bite-sized pieces (about 1-inch cubes) and carefully remove all the green and white rind. Layer the juicy watermelon pieces on top of the lemon and jalapeño mix in the jar. Pack them in somewhat snugly, but don’t crush them.
- Prepare Brine: On the stovetop, in a small saucepan, bring the 2 cups of water to a boil. Once it’s bubbling, stir in the 1 tablespoon of pickling salt. Keep stirring until the salt is fully dissolved, creating a clear brine.
- Pour Brine & Seal Jar: Carefully pour that lovely hot brine over your watermelon, lemons, and jalapeños in the jar, ensuring all the solids are completely covered by the liquid. Secure the lid tightly and give it a gentle shake to make sure everything is covered and those pesky air bubbles are gone.
- Submerge Contents: Pop the lid open. Use a fermenting weight (a glass disc designed to keep ferments submerged) or a hefty, clean piece of watermelon rind (cut to fit the jar opening) to keep all those goodies submerged under the brine. Trust me, this step is crucial for safe and successful pickling, preventing exposure to air which can lead to mold.
- Ferment: Close the lid again (you can use an airlock lid if you have one, or a standard lid, burping daily). Let the magic happen! Allow the jar to ferment at room temperature (ideally between 65-75°F / 18-24°C) for at least 3-4 days. After a few days, taste it; if you want a stronger, more fermented flavor, let it ferment longer, or dig in right away if you’re happy with the taste!
- Chill & Store: Once you’re happy with the taste, transfer the jar to the fridge. The cold temperature will significantly slow down the fermentation process. It’ll stay fresh for up to 3 months in the refrigerator.
Enjoy this tangy snack alongside your favorite dishes or all on its own!
Tips for Success
- Cleanliness: Always work with clean hands and sterilized jars to prevent unwanted bacterial growth.
- Submerged is Key: Ensure all solids remain under the brine. Any pieces exposed to air are prone to mold.
- Taste Test Often: Especially after the initial 3-4 days, taste the watermelon daily to find your preferred level of tanginess and fermentation.
- Burp Your Jar: If using a standard lid, loosen it briefly once a day for the first week or two to release built-up gases. This is known as “burping” your jar.
- Don’t Use Iodized Salt: This is critical for successful fermentation.
Serving Suggestions and Pairings
Pickled Watermelon is an incredibly versatile condiment that brings a unique sweet, tangy, and spicy flair to a variety of dishes:
- Snack: Enjoy it straight from the jar as a refreshing and zesty snack.
- Salads: Add it to green salads, grain salads, or fruit salads for a surprising twist.
- Grilled Meats: A fantastic accompaniment to grilled chicken, pork, or fish. The tang cuts through the richness beautifully.
- Tacos & Burgers: Top your tacos, burgers, or hot dogs for a sweet-and-sour kick.
- Cheese Boards: Offer it on a cheese board with creamy cheeses (like goat cheese or brie) for a delightful contrast.
- Cocktails: A small piece can even be used as a garnish for summer cocktails (like a mojito or margarita!).
For other bright and fresh summer flavors, you might also enjoy my This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days or my vibrant Refreshing Strawberry Mojito Recipe (Perfect For!).
Storage and Leftover Tips
Once transferred to the refrigerator, your Pickled Watermelon will stay fresh for up to 3 months. The cold temperature significantly slows down the fermentation process. Always use clean utensils when removing pieces from the jar.
More Recipes You Will Love
If you loved the unique flavor and the satisfaction of making your own condiments, here are a few more fantastic recipes that I think you’ll absolutely love:
- For another tangy homemade condiment with a kick, try my Zesty Jalapeno Relish.
- If you enjoy the process of home preserving fruit, my Homemade Chokecherry Jelly is a delightful sweet option.
- And for other fun and refreshing summer treats, check out my Watermelon & Blueberry Skewers.
Final Thoughts
This Pickled Watermelon is a fun, easy, and incredibly flavorful way to enjoy a classic summer fruit. It’s a versatile condiment that adds a unique sweet, tangy, and spicy punch to any dish, making it perfect for brightening up your summer meals. Give it a try, and enjoy this tangy snack!
What’s your favorite unexpected fruit or vegetable to pickle? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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