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Pickled Watermelon Recipe

Leonid Batkhan | October 2011

http://www.e-lections.us/pickled-watermelon-recipe.html


NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled watermelon!

Pickled watermelon

  1. In a one Gallon glass jar place:
    1. Peeled watermelon rinds, making sure that there is approximately equal amount of white and pink flesh
    2. Dill (to taste), stems are okay too
    3. Thinly cut garlic cloves (5-10 cloves)
    4. Celery (1-3 stems) cut into 1-2 inch sticks
    5. Cut pieces of one sweet bell pepper (red, orange or yellow)
    6. A few lettuce leaves (optional)
  2. Prepare the brine by mixing together:
    1. 1.5 Liters (5.5 Cups) of water
    2. 1 Tablespoon of salt and ¾ Tablespoon of sugar
  3. Pour the brine into the jar.
  4. Cover the jar with a tea saucer. On one hand, the plate will protect the contents from any flies, etc. However, it is also light enough to allow air to escape, which is instrumental in the fermentation process.
  5. Put the jar into a wider pan or bowl (to catch any excess liquid), and let it stand at room temperature for 3 days.
  6. When ready, place in a refrigerator for storage.

See also:
Pickled Cabbage Recipe
Pickled Cucumbers Recipe
Pickled Salmon Recipe
Pickled Tomatoes Recipe

 
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