Ingredients
-
1/4
-
1/4
-
1
-
3/4
-
1/2
-
8
-
5
-
1/2
-
8
-
2
-
-
-
-
-
Directions
Russian Pickled Watermelon, 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, 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
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Steps
|
1
Done
|
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
Done
|
Submerge the Watermelon Wedges. |
|
3
Done
|
Cover With Plastic Wrap and Refrigerate For at Least 1 Week and Up to 2 Weeks Before Serving. |
