PICKLED WATERMELONS - WHOLE Recipe
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Ingredients: |
Ingredients: 2 (3 lb) watermelons
2 T dill seed
8 peeled garlic cloves
10 tablespoons pickling salt
5 quarts water
6 small dry hot peppers, slit lengthwise (optional)
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Directions: |
Directions:Put the melons into a large crock or food-grade plastic pail with the dill, garlic and optional peppers. Stir the salt into the water until it dissolves, and pour the brine over the melons. Weight them down with a clean rock or a plate or board topped with a water-filled jar. Be sure the watermelons remain well immersed in the brine. Cover the crock with a cloth, and let the crock stand at room temperature.
Check the crock daily, and skim off any yeast or mold. Wait at least four weeks before cutting open a watermelon. At this point you might move the crock to a cellar, where the remaining melons should keep all winter. |
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FAMILY STORY - PICKLING WHOLE WATERMELONS
The Hopp family pickled small watermelons in crocks. Merlin Hopp remembers seeing and eating them, but he did not remember if they were spiced in any particular way.
Lisa Hopp Robinson looked online for pickling whole watermelons and could only find one. Maybe this is similar to how the Hopps used to make theirs.
It is from www.agardenerstable.com, "Pickling Watermelons Whole," August 22, 2013.
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