Pickled watermelon rind with garlic & dill (No sugar recipe)

Quick pickled watermelon rind in glass jar with fresh dill and sliced garlic.

5 from 2 votes

Pickled watermelon rind with garlic & dill (No sugar recipe)

This quick-pickled watermelon rind recipe uses garlic, dill, and vinegar for a crunchy, savory pickle with no sugar added. It's a great zero-waste snack, side dish, or addition to your vegan cheese board.

Prep Time15

Cook Time5

Pickling time1

Total Time1 20

Course: Side Dish

Cuisine: American, Southern-inspired

Keyword: no sugar pickles, quick pickles, savory watermelon rind pickles

Servings: people

Calories: 17kcal

Author: Cadry Nelson

Ingredients

1 cup water
2 Tablespoons sea salt or kosher salt (not iodized)
1 cup white vinegar
10 to 12 ounces watermelon rind peeled with most red flesh removed, cut into ¾ inch wide by 2–3 inch long sticks
2 garlic cloves peeled & sliced thin
1 sprig dill fresh

Instructions

In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves (about 2–3 minutes).
Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
Add the watermelon rind pieces to a clean jar, along with the sliced garlic and fresh dill. Then carefully pour the vinegar solution over it. Make sure the pieces are totally submerged, and cover the jar with a lid.
Let the jar cool to room temperature, then transfer to the refrigerator.
Let the pickles sit for at least 24 hours for best flavor.
Store pickled watermelon rind in the refrigerator for up to 4 weeks. The pickles may soften over time, so enjoy within 2 to 3 weeks for the best crunch and flavor.

Notes

For slightly softer quick pickles

This recipe as written makes very crunchy pickles. If you'd prefer them to be slightly softer, steam the watermelon rind spears (before pickling) in a steamer basket for about 5 minutes, until they're fork tender and their green color brightens. Allow them to cool, then add them to a clean jar, and cover with brine.

Storage instructions

Store quick pickled watermelon rind in the fridge, fully submerged in the brine. Always use a clean utensil when removing them from the jar. Enjoy within 2 to 3 weeks for the best crunch and flavor.

Nutrition