Russian Pickled Watermelon

Name: Russian Pickled Watermelon
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 4 cup kosher salt; 1 ⁄ 4 cup sugar; 1 tbsp. pickling spices; 3 ⁄ 4 tsp. cayenne; 1 ⁄ 2 tsp. distilled white vinegar; 8 cloves peeled garlic, smashed; 5 ribs celery, coarsely chopped; 1 ⁄ 2 bunch dill, roots trimmed; 2 lb. watermelon, rind left on, cut into 1"-thick wedges

Serves
serves 6

ANDRÉ BARANOWSKI

The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003); it was contributed by Sophia Vinokurau, the owner of M & I International Foods in Brooklyn, New York.

Ingredients

¹⁄₄ cup kosher salt
¹⁄₄ cup sugar
1 tbsp. pickling spices
³⁄₄ tsp. cayenne
¹⁄₂ tsp. distilled white vinegar
8 cloves peeled garlic, smashed
5 ribs celery, coarsely chopped
¹⁄₂ bunch dill, roots trimmed
2 lb. watermelon, rind left on, cut into 1"-thick wedges

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Instructions

Step 1

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.

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.