Pickled watermelon

Pickled watermelon: a special delicacy for winter

Pickled watermelon, or pickled melon, is a traditional recipe that transforms a fresh and juicy fruit into a savory snack for winter meals. This preservation method not only extends the watermelon’s shelf life but also gives it a unique taste, perfect for accompanying heavy holiday dishes. Additionally, it is an ingenious solution for those watermelons that have not reached sweet and juicy maturity.

Preparation time: 30 minutes
Fermentation time: 1 month (or more, until Christmas)
Number of servings: approximately 10 servings, depending on the size of the jars

Necessary ingredients for pickled watermelon:

3 kg watermelons (preferably smaller, about the size of an apple or slightly larger)
1 zucchini
1 carrot
1 bell pepper or red bell pepper
1 slice of celery
1 bunch of celery leaves
1 horseradish root
2-3 bay leaves
1 teaspoon of peppercorns
1 teaspoon of mustard seeds
2-3 sprigs of dried dill
A few cherry leaves (optional, but recommended)

For brine (the amount of liquid is calculated exactly at half the capacity of the jars):
1 tablespoon of salt and 1 tablespoon of sugar for each liter of water

Step by step: how to prepare pickled watermelon

1. Wash the watermelons well. Make sure to remove any impurities or residue. It is essential to have fresh and healthy watermelons.

2. Prepare the vegetables. Peel the carrot, zucchini, and bell pepper, removing the core and seeds. Cut the zucchini and carrot into slices or sticks, and the bell pepper into strips. The horseradish root is cut into sticks to add a spicy flavor.

3. Fill the jars. Use jars with a capacity of 1.7, 3, or 5 liters. Pack the whole watermelons or, if they are too large, cut them into pieces. Add the cut vegetables, interspersing them with the celery leaves and dried dill for an intense aroma.

4. Prepare the brine. In a separate container, add lukewarm water. For each liter of water, add one tablespoon of salt and one tablespoon of sugar. Mix well until the salt and sugar completely dissolve. Add the peppercorns, mustard, bay leaves, and dill sprigs.

5. Pour the brine into the jars. Make sure the liquid completely covers the ingredients. If necessary, top up with water to cover everything.

6. Cover the jars. Use cherry or celery leaves to cover the ingredients in the jars, then seal the jars with lids or with cellophane and a piece of paper tied on top.

7. Fermentation. Leave the jars in a warm place for an hour or two, then move them to a pantry or a cool place. It is important for the temperature to be constant for even fermentation.

8. Wait patiently. The watermelons will be ready after about a month, but for an even more intense flavor, you can let them ferment longer, until Christmas or New Year.

Practical tips for a perfect result

- Choose fresh and healthy watermelons: to avoid any risks of mold or uncontrolled fermentation, ensure that the watermelons are whole and without defects.
- Check the brine balance: a brine that is too salty can make the watermelons unpleasant. Test a jar after a few weeks to adjust for future batches.
- Experiment with spices: you can also add other spices, such as chili or garlic, for a spicy note.

Nutritional benefits

Watermelon is an excellent source of vitamins A and C, having a high water content, making it a perfect choice for effective hydration. Additionally, the added horseradish has anti-inflammatory properties and can help boost the immune system.

Frequently asked questions

1. Can I use larger watermelons for this recipe?
Yes, but you will need to cut them into smaller pieces to fit in the jars.

2. What other vegetables can I add to the pickles?
You can add beets, cauliflower, or even colorful carrots for a more vibrant appearance.

3. How long do pickles last?
If stored properly, they can last up to a year, but once opened, they should be consumed within a few weeks.

Combining with other recipes and drinks

Pickled watermelon is perfect as a side dish for a festive meal, alongside grilled dishes, smoked meats, or even in salads. It can be served with a refreshing yogurt drink or green tea for a balance of flavors. It can also be paired with feta cheese or a savory tart for a delicious appetizer.

In conclusion, pickled watermelon is not just a simple recipe but also a way to bring a touch of summer into your winter. I invite you to try this delicacy and share your experience with family and friends. Surely, each bite will bring joy and nostalgia!

 Ingredients: 3 kg of watermelon, 1 zucchini, 1 carrot, 1 bell pepper or red pepper, 1 slice of celery, 1 bunch of celery leaves, 1 root of horseradish, 2-3 bay leaves, 1 teaspoon of peppercorns, 1 teaspoon of mustard seeds, 2-3 stalks of dried dill, a few cherry leaves. For the brine, the amount of liquid is calculated exactly half of the capacity of the jars: 1 tablespoon of salt and 1 tablespoon of sugar for each liter of water.