Products:
watermelon – 2.5 kg, vinegar 9% – 100 ml, salt – 1 tbsp. l., sugar - 3 tbsp. l., hot pepper – 1/4 pod, sweet peas – 1 tsp., black peas – 1/2 tsp., clove buds – 1/2 tsp., dry dill rosettes – 2 pcs., black currant leaves – 3-4 pcs.
Cooking sequence:
1. Well-ripened watermelons are marinated and cut with a distinct crunch. You don’t have to look for particularly sugary varieties, choosing watermelons with the usual moderate sweetness.
2. Wash the watermelon for a long time and thoroughly under running water so that the slices can be marinated along with the peel. The watermelon pulp is first cut into large longitudinal slices and then divided into triangles.
3. Place dried dill rosettes in a sterilized three-liter jar; in this form they are better suited for watermelon marinade.Throw prepared peppercorns, clove buds, and currant leaves into the jar. Cut a quarter from a large pod of hot pepper, clean out the seeds, and cut the red flesh into large rings.
4. Fill the jar with watermelon pieces, being careful not to crush or squeeze the pulp.
5. Pour boiling water over the watermelon slices, cover the jar with a sterilized lid and leave for 15-20 minutes.
6. Measure out the required amount of salt and sugar and put it in a saucepan.
7. Cover the jar with a perforated plastic lid and pour all the water into the pan. Place the pan on the stove and boil the liquid for 2-3 minutes over high heat.
8. Pour 100 milliliters of vinegar into a jar of watermelons.
9. Pour hot marinade over the watermelons and seal the jar.
10. Turn the jar over, wrap it in a blanket, and leave it for a day.
11. The shelf life of pickled watermelons is 1 year; the preparation should be kept in a cool, dry place.
12. If you decide to make a jar for testing, then you can open the jar 5-6 days after sealing, during which time the sharp and spicy taste of watermelon pulp will form.
13. Spicy pickled watermelons are served chilled; the opened jar is stored in the refrigerator.
