Summer pickles

Here are some pickles I've attempted so far this summer. The top ones are cucumber pickles. First are two pints of dill relish, which I have not tried because they are still fermenting. The large one is dill slices and the small jar on the right is an experiment with sweet pickles. The slices turned out a bit salty. I have not yet had a success with cucumber pickles, for some reason.

The jars below contain watermelon pickles, except lacto-fermented. The thing I thought was a citron was actually a green watermelon, but I sliced it up and pickled it anyway. I'm still sweeping the seeds off the kitchen floor, where they all showered down when I sliced the thing open.

I could find no recipes online for lacto-fermented watermelon-rind style pickles, so I just made it up. Most canned watermelon pickles have watermelon rinds, lemon, cinnamon, cloves, vinegar, sugar and maraschino cherry juice. I adapted the recipe to green watermelon, lemon juice, cinnamon and cloves, rapadura, whey and sea salt. We tasted them yesterday, and they were good.