Ingredients: |
Ingredients: 1 watermelon, 3 - 4 lb
½ bunch of dill, stems on
4 - 5 cloves garlic, peeled
3 - 4 bay leaves (fresh if available)
2 small Serrano chilies (or 1 jalapeno), halved
6 c filtered water
¼ c kosher salt
¼ c sugar
2 T vinegar, white or apple cider
1 T peppercorns
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Directions: |
Directions:Wash the watermelon very well, and then slice into desired pieces about ¾ to1 inch thick, and cut into small triangles with the rind still on. In a large glass jar or ceramic crock big enough to hold the watermelon slices, place the dill, garlic, a few of the bay leaves, and the Serrano chili in the bottom. Layer the cut watermelon on top. If necessary, divide these ingredients among jars, and place the aromatics on the bottom of each jar.
In a medium pot, combine the water, salt, sugar, vinegar and peppercorns. Bring up to a simmer, and heat until the salt and sugar is just dissolved. Pour the liquid over the watermelon in the jar(s). Top with the remaining bay leaves and a little more dill if desired. If the watermelon is floating above the liquid, you can weigh the fruit down by placing a small plate inside the jar with something heavy on top. Allow the mixture to fully cool, and then refrigerate. The watermelon is ready to serve after 24 hours, but it is best if you wait 3 to 4 days before serving.
Lisa Hopp Robinson found this recipe on the internet while looking for how to pickle small whole watermelons like the ones made by the Hopp family. She thought that using just the rind might be a little more convenient."
https://www.myjewishlearning.com/the-nosher/russian-style-pickled-watermelon-is-everything-you-need-this-summer/ |
This recipe for PICKLED WATERMELON - RIND is from