Sour watermelon is a snack known since ancient times in the culinary tradition of many peoples. The blank is excellent as an appetizer for strong drinks, and also perfectly complements any menu.
Pick your recipe
You will need
- –– medium-sized watermelon (1 pc.);
- - pure water (1.5 l);
- - salt (15 g);
- Sugar (15 g);
- –Head of garlic;
- - dill (120 g);
- - parsley (100 g).
Instruction manual
1
Take a watermelon and rinse thoroughly. Cut with a sharp knife into several large pieces. Next, divide each large piece into slices, which should be at least 2 centimeters thick. Remove large bones with a knife. Transfer slices of watermelon into a deep bowl.
2
Prepare the rest of the ingredients. To do this, peel the head of garlic, divide into slices, and then chop each clove in a convenient way. Rinse dill and parsley, dry a little and chop.
3
Select a container for pickling. As a rule, in a deep saucepan, it is more convenient to sour a watermelon than in a bank. Put a mixture of herbs and garlic on the bottom of the pan. After that, put slices of chopped watermelon and again sprinkle with garlic and herbs. You should end up with several layers.
4
Cook the brine. Add salt and sugar to the water and dissolve well. Pour watermelon in a saucepan with a pickle. Slices will float to the surface. Therefore, it is necessary to put a plate on the pan, and on top a jar filled with water.
5
Leave the watermelon to ferment for 24 hours. Then transfer the workpiece to clean jars and cover with lids. Put the jars in a cold place for another day, after which the watermelon will be completely ready.
note
Additionally, caraway seeds can be added to the blank, which will give the recipe a more original taste.
Useful advice
Sour watermelon has an unusual taste and can be stored for a long time in a cold place.