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Tangy Watermelon Rind Pickles Recipe Easy Homemade Fresh Dill Pickles

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These tangy watermelon rind pickles with fresh dill offer a sweet-tart crunch with a fresh herbal twist, perfect for summer gatherings and a unique, addictive snack.

Ingredients

Scale
  • About 4 cups watermelon rind, peeled and cut into 1-inch cubes
  • 3–4 sprigs fresh dill, whole
  • 2 cups white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 3 whole cloves (optional)
  • 1 small cinnamon stick (optional)
  • 2 garlic cloves, sliced thin

Instructions

  1. Peel the green outer skin off the watermelon rind with a sharp knife or vegetable peeler, leaving the white part intact. Cut the rind into roughly 1-inch cubes (about 4 cups). This takes around 10 minutes.
  2. Place the rind cubes in a large mixing bowl with cold water and 1 tablespoon of salt. Let soak for 2 hours to draw out bitterness and firm up the texture. Drain and rinse well.
  3. In a medium saucepan, combine white vinegar (2 cups), water (1 cup), granulated sugar (1 cup), and 1 tablespoon salt. Add peppercorns, mustard seeds, cloves, cinnamon stick, and sliced garlic. Bring to a boil over medium heat, stirring until sugar dissolves (about 5-7 minutes).
  4. Sterilize glass jars by pouring boiling water over them or running them through the dishwasher. Drain the rind cubes, then pack them tightly into the jars along with fresh dill sprigs (3-4 per jar).
  5. Carefully pour the hot brine into the jars, covering the rind completely. Leave about ½ inch of headspace at the top.
  6. Screw lids on tightly and let jars cool to room temperature. Refrigerate for at least 24 hours before tasting to allow flavors to meld. Store in the fridge for up to 3 weeks.

Notes

Soaking the rind in salted water is essential to remove bitterness and keep the pickles crisp. For a tangier flavor, let pickles sit for 3-4 days before eating. If rind is too tough after soaking, blanch in boiling water for 1 minute before packing. Use unrefined or coconut sugar for vegan or paleo-friendly versions. Fresh dill is preferred, but dried dill weed can be used sparingly.

Nutrition

Keywords: watermelon rind pickles, fresh dill pickles, homemade pickles, tangy pickles, summer snack, easy pickles, sweet and sour pickles

Find it online: https://tempotaste.com/tangy-watermelon-rind-pickles-recipe-easy-homemade-fresh-dill-pickles/