Salty and Spicy Watermelon Pickles: A Refreshingly Tangy Fermented Delight

Thumbnail image of a watermelon that has been sliced open on a wooden cutting board, a knife rests below and a jar with watermelon rinds and paprika in it, the text below the image reads "Emillie Parrish's Spicy Watermelon Pickles makes 1 quart"

Indulge in the vibrant flavours of summer with our delicious recipe for Spicy Watermelon Pickles from the Fermenting Made Simple cookbook. This simple yet sensational recipe will elevate your culinary skills and introduce you to the world of fermentation. Get ready for a burst of tanginess and spice that will leave your taste buds craving for more!

From Emillie Parrish,

“These watermelon pickles are 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.”




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


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.

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Recipe from Fermenting Made Simple by Emillie Parrish. Copyright © 2022 by Emillie Parrish.