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Russian Pickled Watermelon

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“"The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris; it was contributed by Sophia Vinokurau, the owner of M & I International Foods in Brooklyn, New York." - Saveur”
READY IN:
168hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. Submerge the watermelon wedges.
  3. Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.

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