Pickled Watermelon

August 1, 2016

Pickled Watermelon

Sara Jones, Tucson CSA

No, this is not a watermelon rind recipe, you use the entire watermelon, both red and white parts! The idea might seem slightly bizarre but the refreshing balance of salty, tangy, sweet is incredibly refreshing. You can substitute the leftover liquid from a jar of cucumber pickles in place of the vinegar solution for an easy shortcut (add a pinch or two of extra salt as the original pickles will have absorbed much of the salt). This Russian recipe is originally a fermented pickle. If you are comfortable with fermenting food you can also use a brine to ferment the watermelon. It will ferment relatively fast, within 2-4 days.

1 quart diced watermelon

3/4 cup white wine vinegar

1 ½ cups water

1 tablespoon salt

1 teaspoon dill seeds

1 teaspoon dill

3-5 cloves garlic

1-2 hot peppers, sliced

Additional pickling spices, to taste (coriander, black pepper and allspice are good)

Pack watermelon, garlic and peppers into a one quart jar. Mix vinegar and water with salt and spices and stir until salt is dissolved. Pour mixture over watermelon and cover. Refrigerate for at least 2 hours before using. Store in refrigerator for up to a few weeks.

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