If the only preserved watermelon you’ve ever tasted is pickled watermelon rind, these wedges of brined watermelon flesh will be a revelation. Where southern-style pickled rind is heavy on sugar and vinegar, these colorful slices are lacto-fermented in a mild salt solution that is only slightly sweetened with honey, and they’re aromatic with herbs and spices. Brined watermelon is a favorite summertime treat in Russia, where whole watermelons are often brined in barrels for long keeping, sometimes with apples added to the brine. The method we use here is much quicker, taking only a few days for the melon to ferment.
Baby watermelons are ideal for ease of preparation, but you can also slice large melons into similarly small wedges. Just be sure to choose a melon that’s slightly underripe to ensure that it doesn’t turn mushy. Although this vivid pickle makes a great accompaniment to meat, we like it best as an appetizer, especially with a shot of ice-cold vodka.
Recipe from: Preserved: Fruit
Brined Watermelon
Ingredients
- 2 pounds baby watermelon
- 8 cups/2 liters water, divided
- ¼ cup/38g kosher salt
- ¼ cup/60 ml honey
- 10 black peppercorns
- 2 whole cloves
- 1 teaspoon allspice berries
- 2 bay leaves
- ½ bunch/1 ounce/28g fresh dill, including crowns, if possible
- 2 ribs of celery with leaves, cut into 3-inch/7.5 cm lengths
- 6 garlic cloves, peeled and smashed
Instructions
- Sterilize a 1-gallon/4-liter jar. Rinse the watermelon well and slice it into 1-inch/2.5cm thick slices, then cut each slice into triangle-shaped wedges. Place some dill in the bottom of the jar, then layer the watermelon with the remaining dill, celery, and garlic cloves. Don’t press down on the watermelon.
- Next, make the brine. In a medium bowl, mix 2 cups/500 ml of the water with the salt and honey, stirring until the salt dissolves. Then stir in the remaining 6 cups/1.5 liters of water, mixing well. Pour the spiced brine over the melon; it should just cover it. Place a weight on top of the melon to keep it submerged (a plastic zip-top bag will do the trick).Cover the jar with cheesecloth and secure it with a rubber band. Let the watermelon sit at room temperature for 24 to 48 hours, checking the jar every 12 hours for signs of fermentation. As soon as the brine smells pleasantly sour and small bubbles appear on the surface, it’s time to transfer the jar to the refrigerator.
- The watermelon will have absorbed a lot of brine and diminished in volume, so at this point, if desired, you can transfer it to a 3-quart/3-liter container. Close tightly with a lid.
- The watermelon will be ready to eat as soon as it is well chilled. It will continue to ferment very slowly in the refrigerator, so keep tasting the melon until you find the perfect degree of sourness and effervescence for your taste. The brined watermelon will keep for up to one month, though it becomes progressively less crisp.
- Makes 3 quarts/3 liters
- Serving Suggestions: Serve with grilled meats. Chop and toss with fresh watermelon, feta, mint, and onion fora refreshing summer salad. Purée into vinaigrettes to add some tang
Leave a Reply