Spicy Watermelon Pickles

“I first discovered watermelon pickles in a canning book from 1965. I followed the recipe exactly, even including the recommended addition of red food colouring. The result was similar to a vinegary maraschino cherry. These watermelon pickles are completely different. Salty, spicy, and packed with flavour, they taste more like a pickled radish. I like to slice them thinly and serve them as a garnish on stir-fries or noodle bowls or as an addition to homemade sushi rolls.” – Fermenting Made Simple by Emillie Parrish, TouchWood Editions

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Spicy Watermelon Pickles

Course Snack

Servings 1 quart

Ingredients

• 1 small watermelon or ½ large watermelon
• 1 tsp red pepper flakes
• 1 garlic clove peeled and halved
• 1½ cups (375 mL) kimchi brine

Instructions

• Peel the dark green skin off the watermelon. I recommend doing this after cutting the watermelon into quarters because it’s easier to hold onto pieces of watermelon about that size. Slice off all the pink flesh from the watermelon, leaving only the white interior of the rind. Slice the rind into 2-inch-long (5 cm) strips that are about ½-inch (1 cm) wide.
• Pack the watermelon rind into a 1-quart (1 L) jar, leaving as little space as possible between the pieces. Sprinkle on the red pepper flakes and add the garlic. Pour over the kimchi brine.
• Use a weight to keep the pieces of rind submerged in the brine. Leave the jar to ferment at room temperature for 3–5 days. Store in the fridge and use within 2 months.

Notes

TIP: The leftover brine is perfect for flavouring spicy soups and stews.

Recipe by Emillie Parrish from Fermenting Made Simple, copyright © 2022 by Emillie Parrish. Reprinted with permission of TouchWood Editions. 

 

Recipe by Emillie Parrish from Fermenting Made Simple, copyright © 2022 by Emillie Parrish. Reprinted with permission of TouchWood Editions. 

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