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Pickled Watermelon

No, this is not a watermelon rind recipe, you use the entire watermelon, both red and white parts! The idea might seem slightly bizarre but the balance of salty, tangy and sweet is incredibly refreshing. The best and easiest way to make this recipe is to use the leftover liquid from a jar of of good dill cucumber pickles (preferably Bubbies or other naturally fermented pickles). You can also prepare a vinegar solution, the ingredients of which are listed below. This Russian recipe is originally a fermented pickle, so if you are comfortable with fermenting food you can also use a brine to ferment the watermelon. It will ferment relatively fast, within 2-4 days.


  • 1 quart diced watermelon, green rind removed
  • 3/4 cup white wine vinegar
  • 1 ‘½ cups water
  • 1 tablespoon salt
  • 1 teaspoon dill seeds
  • 1 teaspoon dill 3-5 cloves garlic
  • 1-2 hot peppers, sliced
  • Additional pickling spices, to taste (coriander, black pepper and allspice are good)


Pack watermelon, garlic and peppers into a one quart jar. Mix vinegar and water with salt and spices and stir until salt is dissolved. Pour mixture over watermelon and cover. Refrigerate for at least 2 hours before using. Store in refrigerator for up to a few weeks.

Submitted by Sara Jones, Tucson CSA