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Pickled Watermelon

A unique and refreshing twist on traditional watermelon, this pickled version combines sweet and sour flavors, perfect for salads or as a snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups watermelon cubed and seeds removed
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh dill optional

Equipment

  • Large pot
  • Canning jars with lids
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Start by cutting the watermelon into cubes, about one inch in size.
  2. Wash your canning jars and lids in hot, soapy water, then rinse thoroughly.
  3. In a large pot, mix together the vinegar, water, sugar, and salt and bring to a gentle boil.
  4. Once the brine comes to a gentle boil, stir in the black peppercorns, mustard seeds, and crushed red pepper flakes.
  5. Carefully spoon the watermelon cubes into the sterilized jars, packing them tightly but leaving some space.
  6. Using a ladle, pour the hot brine over the watermelon cubes, making sure they are completely submerged.
  7. Wipe the rims of the jars with a clean cloth and seal them with the lids.
  8. Let the jars cool to room temperature before placing them in the refrigerator.
  9. The pickles will be ready to enjoy after 24 hours, but they taste even better after a few days.

Notes

Serve alongside grilled meats, include in salads, or enjoy as a refreshing snack with cheese and crackers.