Pickled Watermelons
Description
Fermented watermelons are quite an exotic thing. They require a large cellar pit. True, you can ferment watermelons in slices in three-liter jars. The process is no different from what is described below, only it goes much faster. But my recipe is designed for whole watermelons! So, how do you ferment watermelons? 1. Wash the watermelons thoroughly. 2. Cut several watermelons into slices. 3. Place the watermelons in a barrel. Pack slices into the gaps between the watermelons; they will release juice and the watermelons will ferment in their own juice. You do not necessarily have to use as many watermelons as the recipe states. Adjust the amount according to the volume of your barrel and your needs. 4. Prepare the brine. Dissolve salt in water. 5. Pour the prepared brine over the watermelons. 6. On top of the watermelons in the brine, place a linen cloth, a wooden lid, and a weight made of natural stone. The cloth should be rinsed one or two times a week during the first month of fermentation. The watermelons will be ready in 2–3 months. They are wonderful to enjoy at New Year and Christmas. A excellent light dessert is ready for you. Serve at the table or store in the pantry.