At the height of the season, do not rush to throw out an unripe or sluggish watermelon brought from the market. It can be put into the original home preparation. I want to share the recipe of my favorite pickle from childhood. As you may have guessed, we will pickle watermelon for the winter.
Ingredients
- Watermelon - 700 g
- Water - 700 ml
- Garlic - 1 clove
- Dill - 1 umbrella
- Bay leaf - 2 pcs.
- Black Pepper (with peas) – 7 pcs.
- Vinegar (9%) – 2 art.l.
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the watermelon under running water, cut it into thin triangular slices together with the peel.
Peel the garlic clove and cut it into 2 parts.
Place an umbrella of dill, bay leaf, peppers and garlic on the bottom of a pre-sterilized jar.
Fill the jar to the top with watermelon slices.
Boil the water and pour boiling water over the watermelons in the jar to the very top. Cover the jar with a sterile lid and leave to warm up for 15 minutes.
Then drain the water from the jar back into the saucepan, add a little more water (about 100 ml), add salt and sugar. Bring the marinade to a boil (salt and sugar should completely dissolve), add vinegar.
Pour the boiling marinade over the watermelons in the jar to the very top and immediately roll up. Turn the jar upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
