Ww1pointrussianwatermelon Recipes

PICKLED WATERMELON WITH PEPPERS AND CELERY

Steps:

• Combine the sugar, salt, both vinegars, peppercorns and 1 cup cold water in a medium saucepan. Bring to a boil, stirring, until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat; add the garlic, jalapeño and bay leaves. Let steep until the brine has cooled slightly, about 30 minutes.
• Meanwhile, scrub the watermelon rind several times with a damp clean dish towel, making sure to remove any excess dirt or debris. Cut the wedge in half lengthwise then slice each half crosswise into 1-inch-thick wedges, each no more than 3 inches wide. Place in a clean 1-gallon wide-mouth glass jar, alternating with the bell pepper, celery and dill sprigs (so that all the watermelon isn't sitting on the bottom). Set aside.
• Once the brine has cooled slightly, add 2 cups ice and stir until the ice melts completely. Add the 2 cups cold filtered water and stir until fully incorporated. The brine should be fully cooled by this point. If not, let it cool completely on the counter.
• Pour or ladle the brine into the jar. The watermelon and vegetables should be fully submerged. If not, add up to 1 1/2 cups cold filtered water. Close the jar with the lid and let sit in a cool place away from direct sunlight for 2 hours, then refrigerate for 24 hours.
• After the 24 hours, the pickled watermelon and vegetables are ready to enjoy! Keep any remaining in the fridge where it will be good for up to 1 month.

RUSSIAN PICKLED WATERMELON

Steps:

• In a large non reactive bowl stir everything together then add and submerge the watermelon pieces. Wrap with plastic wrap and keep in fridge at least a week, up to 2 weeks.
• Enjoy cold pickled watermelon.

RUSSIAN PICKLED WATERMELON

Steps:

• In a large nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, celery, dill, and 8 cups water until salt and sugar dissolve.
• Submerge the watermelon wedges.
• Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.