I don’t know if you’re familiar with pickled watermelon, I came accross this when visiting my grandparents. They’d pickle them while they’re still small and not ripe yet. So what to do with a rather pinkish watermelon was cut up? Don’t let the editing fool you,it was quite pink though still sweet. So I went ahead and pickled it!
1 T salt to 1 liter water
2 T white vinegar to 1 liter water
fresh dill sprigs
Cut up the watermelon and put the pieces in the jar.
Mix the water with the salt and vinegar and stir until salt disolves.
Put the dill sprig and leave in the sun for 4-5 day. Occasionally,move the jar a bit.
It can be kept for the winter as well,in the refrigerator, in plastic containers or in jars.
Of course,you can eat it right away too,but it’s a real treat to have it in the middle of the winter.