Pickled watermelon

Pickled watermelon: A fresh delicacy for winter

Every summer, watermelon becomes a symbol of the warm season, refreshing and sweet, but what do you do when you have a watermelon that is not as ripe or sweet as you hoped? The answer is simple: you turn it into a delicious pickle! Pickled watermelon is an easy recipe that will bring joy to your winter table. This recipe is not just a way to use less-than-perfect watermelons, but also a tradition that brings a special flavor to festive meals.

Preparation time: 30 minutes
Fermentation time: 1 month (ideally 2-3 months)
Number of servings: 6-8 jars (depending on size)

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

For brine (calculated according to jar capacity):
- 1 tablespoon salt
- 1 tablespoon sugar
- warm water (the exact amount will be equivalent to half the capacity of the jars)

Preparation steps:

1. Preparing the ingredients: Start by washing the watermelons very well to remove any impurities. Choose watermelons that are firm and healthy. If there are signs of damage, cut them away. Then, peel the zucchini, carrot, and bell pepper, removing the core and seeds. Cut the zucchini into strips, the carrot into rounds, and the bell pepper into strips.

2. Filling the jars: Choose jars of 1.7, 3, or 5 liters. If the watermelons are too large, you can cut them into smaller pieces. Carefully pack whole or cut watermelons along with strips of bell pepper, rounds of carrot, slices of celery, and sticks of horseradish. Add the celery leaves for extra flavor. Make sure the jars are full, but leave about 2-3 cm of space at the top.

3. Preparing the brine: In a bowl, add warm water, salt, sugar, peppercorns, mustard seeds, bay leaves, and dill sprigs. Mix well to ensure that the salt and sugar dissolve completely in the water. This brine will give the pickles a balanced and aromatic flavor.

4. Filling the jars with brine: Pour the prepared brine into the jars, making sure to cover all the ingredients. It is essential that the vegetables are completely submerged in the brine to prevent spoilage.

5. Sealing the jars: Cover the jars with cherry leaves or celery leaves, if you have them. This step helps maintain flavors and prevent mold. Then, close the jars with lids or with cellophane and tied paper on top.

6. Fermentation: Leave the jars in a warm place for 1-2 weeks to allow fermentation. After this period, you can move the jars to a pantry where the temperature is cooler. Wait patiently; the pickles will be ready after about a month, but for an even more intense flavor, let them ferment for a few months (ideally until Christmas or New Year).

7. Serving: Pickled watermelon can be served as a side dish with meat dishes or can be eaten plain, alongside a slice of fresh bread. You can also add some feta cheese for a delicious contrast. The idea is to enjoy this delicacy in the company of loved ones, bringing a touch of summer to the cold winter days.

Tips and useful advice:
- Smaller watermelons are ideal for pickling, as they will ferment more evenly.
- You can experiment with different spices, such as hot pepper or garlic, to customize the flavor of the pickles.
- Make sure the jars are properly sterilized to prevent contamination.
- If you don’t have cherry leaves, you can use bay leaves or other herbs you have on hand.

Nutritional benefits:
Watermelon is an excellent source of vitamins A and C, and pickling it helps preserve these nutrients. Additionally, through fermentation, beneficial probiotics develop for gut health. It’s a fantastic way to add fresh vegetables to your diet, even in winter.

Frequently asked questions:
1. Can I use larger watermelons?
Yes, but it is recommended to cut them into smaller pieces for even pickling.
2. Can I substitute salt with something else?
Salt is essential for the fermentation process, so do not replace it with anything else.
3. How long can I keep the pickles?
If stored properly, they can last for months, even up to a year.
4. Can I add other vegetables?
Sure! You can add carrots, cauliflower, or even cabbage to diversify the recipe.

Pickled watermelon is a simple recipe but with a profound impact on your taste and health. Whether you choose to serve it at a festive meal or simply as a healthy snack, this delicacy will bring a note of freshness and flavor at any time of the year. Try this recipe and enjoy the final result!