Pickled watermelon sweet and sour

Ingredients for 1 servings:

• 2 kg melon(s) (watermelon, only the red flesh)
• 200 ml water
• 100 ml vinegar (wine vinegar)
• 3 tbsp sugar (heaped tbsp)
• 1 tbsp salt (heaped tbsp)
• 1 tsp, levelled peppercorns, black
• 3 tbsp horseradish, the whole leaves (heaped tbsp)
• 3 tbsp dill, the thin stems thereof, 3-5 cm pieces thereof (heaped tbsp)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Russian recipe

Cut the ripe watermelon open, peel it, and cut it into pieces about 3-7 cm in size. It’s best to cut pieces of different sizes so that you can fill the jars more easily. Remove any seeds that can be removed at the same time – this saves you time when eating, but the remaining seeds won’t affect the flavor. Combine all ingredients in a large pot – the watermelon last. Cover and simmer for 5 minutes. Then fill into sterile jars, making sure the melon pieces are completely covered with the liquid. Divide the herbs and spices among the jars, seal the jars immediately, and let them stand on the lids for 10 minutes – which is why we recommend using only jars with screw lids. The smaller the jars, the smaller the melon pieces should be. Tip: You can of course also use fine dill leaves, but they will stick to the melon pieces later when you remove them from the jar.