Citizens, the week of fermentation and pickling continues with this very unusual pickled watermelon recipe from Russia!
Unlike the southern United States watermelon rind pickle, this includes the fruit as well, transformed into spicy, herbal, sweet and garlicky goodness from a classic lactobacillus brine (i.e. no vinegar added).
This is a delicious and rare recipe, only occasionally found translated into English – I hope you enjoy my TFD-enhanced version of a Russian classic! I’ve added the spicy kick of jalapeño and even an eccentric touch of (optional) peppadew peppers for sweet heat!
Battle on – The GeneralissimoPrint
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