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RECIPE: LACTO-FERMENTED WATERMELON RIND PICKLES

Recipe: Lacto-Fermented Watermelon Rind Pickles

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Lacto-fermented watermelon rinds can make a tasty snack. 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. Jazz these up with some spices, such as ginger or mustard seed.


5 minutes

25 minutes

20 Servings



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Grey Celtic Sea Salt

Cheese, Vegetables Celtic Sea Salt Light Grey (Course) 1/4 lb

Grey Celtic Sea Salt

$3.25

Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Pickling Spices

Vegetables Pickling Spices

Pickling Spices

$4.99

Pickling spice is a special blend of spices and herbs used to pickle foods. Includes coriander, mustard seed, dill seed, chili peppers, laurel leaves, cassia and allspice. Soak cucumber in water and pickling spice to make pickles. Pickling spices are also used to make corned beef and other meat dishes. Flavorful, aromatic and great for a variety of uses.

Contains: Pickling Lime (Food Grade Saturated Calcium Hydroxide Solution)


Premium Pickle Pebbles

Vegetables Pickle Pebbles PLUS - Glass Fermentation Weights - Wide Mouth - 4 Pack

Premium Pickle Pebbles

$21.95

Keep your fermenting vegetables submerged in wide-mouth canning jars. Featuring finger grips for easy removal these fermentation weights are perfect to keep all of your favorite ferments submerged during the fermentation process.

Wide Mouth Fermentation Weights are 2.8 inches in diameter and 1.1 inches tall.


Large Ceramic Fermentation Weight

Vegetables Large Ceramic Fermentation Weight

Large Ceramic Fermentation Weight

$6.49

Weigh down your fermented vegetables using this ceramic fermentation weight. Keeping vegetables weighted under the brine keeps the vegetables from drying out and can help prevent mold.


Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin

$5.99

Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.


3 Piece Plastic Airlock

Vegetables 3 Piece Plastic Airlock

3 Piece Plastic Airlock

$1.29

A replacement airlock for the Fermented Vegetable Masters or Perfect Pickler.


Pickle Pipe for Wide Mouth Jar - Fermentation Airlock (4 Pack)

Vegetables Pickle Pipe for Wide Mouth Jar - Fermentation Airlock (4 Pack)

Pickle Pipe for Wide Mouth Jar - Fermentation Airlock (4 Pack)

$23.95

Use this one-piece, self-sealing, silicone and water-less airlock with wide mouth mason jars to enjoy ferments without the need to burp your jars!

These fermentation toppers are 3.3 inches in diameter and precisely fit wide mouth mason jars.






INGREDIENTS:

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

INSTRUCTIONS:

  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 1-3 Tbsp. of salt and 1 quart of filtered water.
  3. Place watermelon rind squares and any spices you desire into a fermentation vessel. Fill up the remaining space in the jar with the salt solution. Use a wooden or plastic utensil to release any air bubbles trapped along the sides of the jar.
  4. If necessary, weigh the rind pieces down under the brine.
  5. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the culture is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.