Making Pickled Watermelon Rind (FERMENTED & Tastes Like Dill Pickles!)

[@FermentationAdventure]

Want more videos on lacto fermentation, like hot sauce, fermented carrots, and sauerkraut? Check it out here: kzbin.info/aero/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys

[@beebeej1]

I thought you are not supposed to open jar?

[@XOjmmXO]

My family has been pickling watermelon rind for years!! It soo good! We do use vinegar, but now I'm going to try it fermented! Thank you for the video!!

[@FermentationAdventure]

That's great! I hope you like this fermented recipe as much as we do! Happy fermenting!

[@VictoryGardenPreserve]

IoI you said huge watermelon for 2$. I quickly checked the date 😫 4 years later big watermelon are 9.99$ in Idaho.

[@FermentationAdventure]

We miss the days of $2 watermelons!! Since a lot of watermelons are grown in Florida, the price must be a little cheaper here, but they're still between $5 (on sale) and $9 per watermelon at the store.

[@amk1689]

Really like how you show the ferment day-by-day because reading a recipe just can’t give the visual cues. I tried a pickled watermelon rind recipe from Joy of Cooking and I thought it was terrible 🤢 I’m going to give these a try!

[@FermentationAdventure]

Thank you! I hope you like this recipe! If you like the taste of dill pickles, you should like these. :)

[@LaserLady]

Today is day 7 of my fermentation watermelon rind pickle adventure and they are SOOO good! I was worried cuz some of the peel was "spongy" at tasting on day 3, so I just kept waiting and they got more translucent and juice-alicious! I also made watermelon soda out of the rest and WOW. I forgot the mint for some, so I just stuck in a sprig at bottling, worked like a charm. Now to get more watermelons!!! 🍉

[@FermentationAdventure]

Awesome! Sounds like you have the hang of fermenting watermelons now! And it produces so much, right?! Very cool.

[@lydiaahubbell8545]

The watermelon rind I had must have just brennan”preserved”, not pickled.

[@FermentationAdventure]

Oooh! Was it sweet? This recipe is definitely not sweet. It's definitely more of a pickle. Did you give it a try? Let us know how you liked it! 😄

[@welshboo1]

I tried your recipe. It's great. Always thought the peel was a waste. Thanks for sharing.

[@FermentationAdventure]

Our pleasure! I'm so glad you like it. No more waste! :D

[@bonnenaturel6688]

they taste like pickles cause they are in the same melon family; curcubits.

[@FermentationAdventure]

That's so cool. They seem so different and yet part of the same melon family... 😄

[@WestsidesFinestKO]

I want to try a sour candy pickled watermelon

[@FermentationAdventure]

Hmm, yum! What about adding some lemon juice at the end of the fermentation process to give it a sour sweet taste??

[@juanagamezrodriguez7933]

your face when you try it gives you away, it is not to your liking.

[@FermentationAdventure]

😂 It is so not what we were expecting, that's so true! It became a bit of an acquired taste. However we started to like it even more when we tried this recipe again but fermented it even less time.

[@jimyost2585]

Blah, blah, blah, blah, blah, blah, blah, blah, blah, and blah blah. With their blah blah it took them eleven minutes to tell what could be told in four minutes.

[@nielskuijpers8327]

So, what do you do with it after it's done fermenting? How do you preserve it?

[@FermentationAdventure]

We just move the jar to the refrigerator where it will stay good for a long time! Just make sure the watermelon pieces are under the brine and watch for mold. Good luck!

[@TengoWiskeyFoxtrot]

Hello again! 🙋🏻‍♀️ I made these once before, and didn’t like how they came out, I thought I did something wrong. So I’m trying again. Last time I tried them on day 2 or 3 and thought they were good but if I waited longer they might be better. Then at around 5ish days I tried them again and they were terrible! 😂 so I’m again on day 3 and they are not good. So I’m wondering… should I wait longer? Did I wait too long last time or not long enough? Or do I just not like them? I’m not getting any vinegar flavor at all. It actually taste more like a sponge in swimming pool water with pepper in it. 😂 (kind of a chlorine flavor) does it get more vinegary with more time? Thanks for any advice. You’ve been super helpful with all my fermentation adventures 💜

[@FermentationAdventure]

Hello! Thank you so much for your questions. We usually find they're better once they're done fermenting and they've been in the fridge for a couple of weeks, but it could also maybe be the kind of watermelon you tried fermenting. Some of thinner or thicker skins so maybe trying a different kind? In the end they taste pretty close to regular pickles so it's always possible you might not like the taste, but hopefully it was just something else. We hope that helps! 🍉🥒

[@LenkaSaratoga]

Thank you so much for the excellent lesson in fermentation! Quick question. If I do not peel off the outermost layer, will it soften enough to be eatable?

[@FermentationAdventure]

Hi! Yes, it definitely should, although it might be annoying to take the outer green layer off after it's been fermented.

[@rouxchat6033]

I have not tried making fermented or pickled watermelon rind yet. I've been watching videos trying to see which method is best for my needs. With pickling seems like most recipes call for quite a bit of sugar. Because of this, I'm going to try the fermented recipe. Thank you so much for sharing your tips.

[@FermentationAdventure]

That's so awesome that you're going to make some of our watermelon rinds! They're pretty good and have a nice crisp to them. Good luck and happy fermenting!

[@tofanalexander]

I do it together with the red part in little triangles 🔺️. I keep it for three days at the room temperature in a 4-5% salt brine and refrigerate. Consume within a week. Very refreshing in summer!

[@FermentationAdventure]

Wow! That sounds interesting! We'll have to try that, thank you! 😄

[@robertsabre49]

Silicone lids,,,,,I don't know because of conflicting research.

[@FermentationAdventure]

They've always worked well for us but feel free to use any air lock that works for you. :)

[@johnmathilda5961]

Wow!!! Looks delicious. Gotta try this. Watching from Malaysia.

[@FermentationAdventure]

Thank you for joining the culture! We hope you love this recipe! 😃

[@shewmonohoto]

Try dehydrating watermelon flesh (with a tiny bit of salt)...

[@FermentationAdventure]

Ooo! That sounds good! We have a dehydrator and haven't tried that yet. I bet it's good!

[@danielploy9143]

Educational. The rind is where all the testosterone is especially when fermented.

[@FermentationAdventure]

😂 We haven't heard that one but thanks for watching!

[@briankane6547]

MY last two H2O Melons skins were only about 1/2 that thickness.

[@FermentationAdventure]

We've had melons that were thin in the past also. The thicker the better for these pickles. Good luck!

[@silent_midnights6285]

Awesome! I am for sure trying this

[@FermentationAdventure]

Yay! Happy fermenting! Hope you like it as much as we do!

[@darthszarych5588]

I'm definitely going to try this! I love watermelon and I feel bad just throwing away the rind. I used to make watermelon rind curry, but I've gotten kind of bored with it and I havent stopped eating watermelon. This recipie seems like it will be good for me because I love fermented foods!

[@FermentationAdventure]

Watermelon rind curry?! That sounds awesome. Do you just cook it straight in the pan or do you boil it first? I hope you love this fermented watermelon rind as much as we do. We use it sliced on sandwiches and even adding it on the side of curry and Thai dishes.

[@SheThe1Who]

Please tell us more about the curry

[@darthszarych5588]

@@FermentationAdventure no I dont boil it before hand. I shred it because that's the texture I prefer and cook in the curry.

[@darthszarych5588]

@@SheThe1Who I think this is the recipie I used. kzbin.info/www/bejne/kHikmqaip6-hodU

[@finestbird4784]

I love fermented stuff so i subscribed 😊😊😊

[@FermentationAdventure]

Yay! Thank you! We're happy to hear you've joined our Fermentation Adventure! 😃

[@voulafisentzidis8830]

Though not as healthy you can also preserve it in a sugar syrup. Greeks in days gone by would serve pieces to guests with a glass of water.

[@FermentationAdventure]

Yum! Similar to sweet pickles.

[@IamEyalMarcosLevit]

Hi great video! Thanks. How do you stop the fermentation process?

[@survivormary1126]

What happens if you never refrigerate, will it keep?

[@FermentationAdventure]

Hello! It will pretty much continue to ferment. So while it will still be fine to eat, it will continue to get more sour and risks potentially starting to get mold or a layer of kahm yeast on top. But you could definitely leave it out and eat it over a few weeks.

[@bryanharring2670]

So refrigerating does or stops the fermentation process?

[@FermentationAdventure]

Refrigerating slows the fermentation process way down but it doesn't necessarily stop it completely. We've had bottles of soda we've made continue carbonating after a long while. Watermelon rind pickles really do slow down a lot so they should last a long time but we like to eat them not too long after so they taste the best as long as they look and smell good to go. Good luck and happy fermenting!

[@finestbird4784]

Is the recipe used for all veggies?

[@FermentationAdventure]

There are lots of different recipes for veggies that include all kinds of spices, but you can generally use this same salt brine method for all veggies. We usually like to use a ratio of 1 tablespoon of salt for every 2 cups of water, which yields roughly a 3.5% salinity ratio, but you can use slightly less or more, per your taste. Our fermented veggie recipes have a slightly varying amount of salt in the recipe, depending on the type of vegetable.

[@sweetmtnhome2617]

Great videos! I do not like dill pickles, how can I make these rinds more similar to sweet pickles?

[@FermentationAdventure]

Hi! We'd recommend trying a lightly salted brine for half the time, and then try adding maybe a fourth a cup of sugar (or less, to taste) for the remaining time that it ferments.

[@artista49]

I ferment the rind without water. I put the rind bits on a bowl, add salt ( 2% of the rind‘s weight) and in a short time the salt draws juice out of the rind. In the meantime put some thin orange peels (just of the orange part without any white) and some mint leafs into the fermentation glass, then add the watermelon rind and the juice on top. Push down on the rind to have all the pieces under the brine. Add the glass weight on top and close the glass. After about 10 days the pickles will have a sweet/ sour fruity taste.

[@s.m.painter8808]

Listen 🎶

[@shadani2632]

Please try making an orange syrup

[@FermentationAdventure]

Definitely! We actually just did this with our orange cream soda. It's so good! Here's the video: kzbin.info/www/bejne/sKuliGODid90b9U

[@angelsuniverse6021]

I use the watermelon as a living planter

[@FermentationAdventure]

That's a great idea!

[@Bertaland1]

My Cherokee Grandmother made me Watermelon Rind candy when I was a baby , you might like it. I have her recipe , if you want it .

[@FermentationAdventure]

That sounds delicious! If you're okay with sharing it we'd love to know! I bet you'd never see that in a store. Thanks so much D. Galo! ❤️

[@Bertaland1]

@@FermentationAdventure how do I send you the recipe ?

[@FermentationAdventure]

Thanks for the question! Feel free to send us a message on Instagram at instagram.com/fermentationadventure/ or even email [e-mail] Thanks so much D. Galo!

[@naomiojala7144]

Tiny watermelon here is $12.99.

[@FermentationAdventure]

😮 That's a lot! Where are you in this beautiful world? Years ago, we used to pay $2 USD for a watermelon in the summer when they're in season in Florida, but now $5 is still a great deal.

[@naomiojala7144]

@@FermentationAdventure In the UP of MI. Sadly, food is really expensive here.

[@FermentationAdventure]

Wow!

[@finestbird4784]

Ill make it today

[@FermentationAdventure]

Fantastic! Let us know how you like it! We really do favor this to regular cucumber pickles because it stays so crunchy. Enjoy!

[@artista49]

Great video 😍

[@FermentationAdventure]

Thanks so much! So glad you enjoyed!

[@artista49]

@@FermentationAdventure Try my recipe I posted further down as a reply regarding a none spicy alternativ. It’s great for a change.

[@timsmith3417]

Yo dude, you're not "filming". You're videoing or recording, but not filming. furthermore, as someone who comes from a long-line of watermelon picklers, it's especially yummy if you leave some the "meat" on when you pickle it.

[@FermentationAdventure]

Thanks for the comment! It's funny how a lot of words are leftover from the past that stick with us. I still sometimes say "ice box" 😂 We'll try and leave some of that rind outside on sometime!