Salted watermelon (for storage in a cellar or refrigerator)

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Salted watermelon (for storage in a cellar or refrigerator)


Watermelon (slices) 3.5 kg
Brine: for 1 liter of water - 2 tbsp. tablespoons of coarse salt 2.5 - 3 l
Currant leaf, bay leaf, dry dill (umbrellas and stems) optional
Garlic (cloves) 5-6 pcs
Black peppercorns, hot red optional
Mustard powder for storage

Cooking method

  • Many have never tasted salted (pickled, pickled) watermelons, which is why you don't often find lovers of this delicacy. Try it at least once - take, for example, half of an unsuccessful, slightly sweet watermelon and give it a chance to surprise you - and suddenly you will like this bright and fresh taste too!
  • Salting a watermelon is as easy as using your usual vegetables. Maybe someone uses the same method. Similarly, I salt both cucumbers and autumn cream tomatoes. All you need is a regular pickle. For every liter of water, you need to take 2 tbsp. tablespoons without a slide of coarse salt. I don't add sugar. Boil the brine and leave to cool to room temperature.
  • For half an average watermelon, 2.5-3 liters of brine is enough.
  • Cut the watermelon into semicircular slices 1.5-2 cm thick, cut each into 3-4 pieces with triangles. Remove a thin layer of the upper dark green skin from each triangle. We do not take out the bones.
  • Salted watermelon (for storage in a cellar or refrigerator)
  • At the bottom of a spacious (7-8 l) pan (preferably enameled) we put the usual set of spices for pickling: dry currant leaves, umbrellas / stalks of dry dill, bay leaf, black peppercorns, a piece of red hot pepper (if you like it sharper) and cut into slices garlic - 5-6 cloves. We lay compactly watermelon slices - best of all in a circle, tops towards the center.
  • Fill in the cooled brine. We put an inverted plate on top, put a small weight on it (you can have 1 - 1.5 liter jar of water) so that the slices are completely covered with brine and do not float. Leave for fermentation for 2-3 days. As soon as the process begins to decline (3 days are usually enough for me), we pour the brine into a clean, dry dish (you can strain it), discard the bones that have fallen into the brine. We lay out the watermelon slices in cans convenient for storage, fill them with the same brine, add 0.5-1 teaspoons of mustard powder to the top of the jar (this helps to protect the pickles from mold) and close them with clean plastic lids. We put it in the refrigerator or cellar.
  • Excellent storage throughout the winter.


The watermelon should not be overripe and crumbly, the flesh of this can be fermented already in the process of salting; slightly unripe and crunchy are better for this purpose. Thick-skinned watermelons come out well - a dense white layer holds its shape well and some people like the taste more than red pulp.
*** If an active white film appears at the stage of fermentation, it is better to remove it from the surface with a spoon / paper towel and sprinkle half a teaspoon of dry mustard over the top.
Oh, this tantalizing aroma, it is impossible to resist while putting it in the cans !!
Salted watermelon (for storage in a cellar or refrigerator)

Yuliya K, Julia, we love salted watermelons very much! Bookmark the recipe, buy a watermelon and do it. Fortunately, they are still being sold. Thank you
Yuliya K
Nataliaand I love them very much !! Thank you for your attention to the recipe !!
Yuliya K, Yulechka, the recipe is straight from childhood! Thank you!
My grandmother used to ferment watermelons in a similar way. True, the scales were different - barrels and whole watermelons. And the watermelons were homemade, small and not always well ripened. But tasteful !!!
Yuliya K
A.lenka, Elena, here I am from childhood fell in love with this taste, from the very first try !! Yeah, we also salted autumn watermelons whole in barrels! It was many years later that I learned that it is quite possible to pickle them and pickle them in small portions and just slices!

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