Whole Pickled Watermelon
Pickled watermelons are an irresistible treat and a favorite for many. I've experimented with various methods, both on the balcony and in the cellar, with and without honey. The key is to keep it simple and adhere to a few crucial steps.
This year, I had my own watermelons in the garden, and they were excellent. In August, I pickled them, and by September, I had already tasted half a barrel! It was a great opportunity to document the process, as I've been trying to complete this recipe for years. I wanted to ensure every detail and specification was captured, making this the recipe I've pursued the longest, about 5 years.
Ingredients
●
Greens/Herbs
500 g
cherry leaves, horseradish, currants and vines
●
Green apples
3 kg
optional
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Step by step
Step 1
The first and most crucial step is choosing the right melons.
They should be small, not overly ripe, and of various varieties, as detailed in step 10.
Ensuring a variety of melons will yield better results.
Step 2
Prepare the barrel, and wash the melons, apples, and herbs.
Place some leaves at the bottom of the barrel and start arranging the melons as well as you can.
In the remaining gaps, you can add green apples; they pickled are also delicious.
Step 3
Midway through arranging the barrel, note the placement of the apples and melons.
Step 4
Continue until the barrel is full.
I used a 100-liter barrel for this.
Step 5
Don't forget to add the herbs among the melons, and ensure a generous layer of vine leaves on top. This prevents them from blooming once the barrel is opened and helps maintain its seal.
Step 6
Prepare the brine by adding 2 cups of salt and 1 cup of sugar to 10 liters of water, mix well until dissolved, and pour into the barrel.
Step 7
Repeat the process until the barrel is filled with brine. Depending on the barrel size, you may need about 40-50 liters of water.
Step 8
Seal the barrel tightly and store it in the cellar for approximately 1.5 to 2 months.
Step 9
After 2 months, the melons will change color and soften slightly.
As you take from them, consider improvising a press to ensure they remain submerged in the brine.
Step 10
Melons with thicker skins pickle more slowly but maintain excellent texture, whereas riper ones pickle faster and may become mushy.
While there's no significant taste difference, it's preferable to have the melon core rather than just the rind.
Ripe melons tend to shrink more, leaving emptier barrels.
Step 11
Here's a picture of the appetizing result - the perfect garnish for meats, rice, potatoes, and other dishes needing pickles.
Enjoy your meal!
Quantity:
50 kg
Prep time:
60 min
Difficulty:
difficult
Ready in:
60 min
Publish date:
