Instructions

1. 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. 
2. 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.
3. 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.
4. 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.
5. Makes 3 quarts/3 liters
6. 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