Salted Watermelon

1. 1 Watermelonpack 4 kg ≈ $5.00 1.7 kg
2. 2 Saltpack 1 kg ≈ $0.90 55 g
3. 3 Sugarpack 1 kg ≈ $1.60 70 g
4. 4 Dillpack 50 g ≈ $1.80 10 g
5. 5 Garlic≈ $10.00 per kg 10 g
6. 6 Blackcurrant leavespack 20 g ≈ $3.00 5 g
7. 7 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash a small firm watermelon¹ with a thin rind and cut it into 4–5 cm wedges, leaving the rind on.

2. Wash and sterilize a 3 l jar: 20 minutes over steam or 15 minutes in the oven at 120 °C.

3. Place half the dill⁴, the garlic⁵, currant leaves, and peppercorns in the bottom of the jar, pack in the watermelon¹ wedges tightly, and top with the remaining dill.

4. Bring the water¹ (about 1,1 l) to a boil with the salt² and sugar³, boil for 3 minutes, and cool completely.

5. Pour the cooled brine over the watermelon¹ so it is covered, and place a weight on top.

6. Leave at 18–22 °C for 3 days, skimming off the foam daily. When the brine turns cloudy and smells slightly sour, cover with a lid and move to the cold (0–5 °C).

7. Store in the cold for up to 2 months, and keep an opened jar in the refrigerator for up to 2 weeks.