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Pickled watermelon
Kvasheni kavuny (квашені кавуни): watermelon wedges fermented in salted brine with dill and garlic
When the melon fields of Kherson and Mykolaiv end their season, the small, late watermelons that never got properly sweet go into barrels of brine. A few weeks later they come out fizzy, salty and sour, with the pink flesh still faintly sweet and the rind crisp like a pickled cucumber. Southern families eat them through the winter with boiled potatoes, buckwheat or a plate of fried mushrooms. A big glass jar works just as well as a barrel for wedges. The classic error is using a ripe, soft watermelon, which turns to mush in the brine; pick small, firm ones with pale pink flesh. Keep everything under the brine and throw out the batch if fuzzy or coloured mould appears or it smells rotten rather than sour. Chef's tip: slip a horseradish or cherry leaf into the jar; the tannins keep the rind crunchy for weeks.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 4 ⅜ lb small firm watermelonwashed, cut into wedges 4 cm thick, rind on
- 6 ¼ cups waterboiled and cooled
- 1 ¾ oz saltnon-iodised
- 2 tbsp sugar
- 5 cloves garlicpeeled
- 1 tsp black peppercorns
- 2 horseradish or cherry leaves (optional)
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Method
0/7 doneStep 1: Scrub a 3 litre glass jar in hot soapy water and rinse it with boiling water.
5 minStep 3: Put half the 2 dill heads or stalks, 5 cloves garlic, 2 bay leaves, 1 tsp black peppercorns and 2 horseradish or cherry leaves in the bottom of the jar.
2 minStep 4: Pack in the 4 ⅜ lb small firm watermelon wedges tightly, standing them on their edges, and top with the remaining 2 dill heads or stalks.
10 minStep 5: Pour the brine over to cover completely and weigh the wedges down with a saucer or a water-filled zip bag. Cover with a cloth.
5 minStep 6: Leave at room temperature, 18–72°F, for 3–4 days, until the brine turns cloudy and small bubbles rise when you press the weight. Skim any white foam daily.
5 minStep 7: Close the jar and move it to the fridge for at least 2 weeks before eating, until the flesh is sour all the way through. Keep refrigerated and eat within 2 months.
2 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pickled watermelon take?
- About 30 minutes in total.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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