Ingredients
Units
Scale
- 8 cloves peeled garlic, smashed
- 5 ribs celery, coarsely chopped, with leaves
- 1/2 bunch dill, roots trimmed
- 3 tablespoons allspice berries
- 2 bay leaves
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole coriander seeds
- 1/2 tablespoon celery seeds
- 1 teaspoon mustard seeds
- 2 jalapeño peppers, sliced into rings
- 4 peppadew peppers (optional)
- 1/4 cup diced yellow bell pepper
- 2 lb. watermelon, rind left on, cut into 1″-thick wedges
Instructions
- The ideal watermelon for pickling is firm-fleshed and on the rising side of ripeness. In most watermelon varieties, a yellower belly means a riper melon, so go for the whiter end of the spectrum.
- Prepare the watermelon. Cut pieces into the size and shape that are most appropriate to you and your container.
- Make the brine. To figure how much salt you’ll need, fit the watermelon pieces into the non-reactive container (or containers) you’re using (preferably glass or ceramic).
- Cover them with water, then transfer the water to a measuring cup. Add the appropriate amount of salt and stir to dissolve.
- BRINE PROPORTION: 1 tablespoon Kosher salt per pint (2 cups) of water.
- Return the salt water to the container of watermelon. Add all other ingredients you’re using and combine (don’t put your fingers in the brine!).
- Use a plate or saucer that fits inside the container to weigh down the ingredients. Cover the container with a kitchen towel to keep out insects.
- Let it ferment. By 24 hours you’ll likely see some bubbles and maybe some frothy foam. That’s good. In warm weather, it normally takes 2 or 4 days for the transformation to occur.
- You can jump start the fermentation process by adding a spoonful of brine from a previous batch of fermented pickles. Using this method, the pickles should be ready for the fridge in 24 hours.
- As soon as you detect a tinge of tangy of lacto-fermentation in the brine (think half-sour pickles) move the pickles into the fridge to stop fermentation.
- Russian watermelon pickles should be served supremely cold. Serve them from a bowl along with some of their brine and vegetables/spices. The pickles will keep for a month or two.
- After a week or 10 days, their crunch factor diminishes and the texture becomes softer and denser. At the same time, the flavor becomes more complex. Serve at the time you prefer.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 119.57 kcal
- Sugar: 15.14 g
- Sodium: 49.82 mg
- Fat: 1.63 g
- Saturated Fat: 0.28 g
- Trans Fat: 0.0 g
- Carbohydrates: 28.27 g
- Fiber: 4.69 g
- Protein: 3.33 g
- Cholesterol: 0.0 mg
