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Pickled Watermelons in Jars (Winter Delicacies)
Instructions
Choose the right watermelon for pickling – this is the key step for success. The ideal choice is a slightly under-ripe watermelon with firm flesh and no bright red colour (pale pink flesh). Fully ripe, sweet watermelons are not suitable – they will turn to mush after the double treatment with boiling water. Look for a watermelon weighing 5–6 kg with firm flesh.
Wash the watermelon thoroughly with a sponge under running water to remove dirt and dust from the rind. With a sharp knife, cut the watermelon into 8 parts through the stem. Cut each part into slices 4–5 cm wide and 2–3 cm thick, leaving the rind on – a handy size for packing into the jar. Do not remove the rind – it gives the finished snack its characteristic crunch.
Prepare two 3-litre glass jars and metal lids. Wash the jars thoroughly in a hot soda solution (1 tbsp baking soda per 1 L of water) and rinse with boiling water. Sterilise the jars over steam above a kettle for 10 minutes (neck down) or in the oven at 100°C for 15 minutes. Boil the lids separately for 5 minutes.
Place a "bouquet" of spices in the bottom of each jar: 1–2 large garlic cloves (sliced for better aroma), half a hot chilli pepper (cut into 1 cm rings with kitchen scissors), 5 allspice peppercorns, 20 black peppercorns, and 1–2 sprigs of dill with umbrellas (optional, for extra aroma).
Pack the watermelon slices tightly into the jar on top of the spices. Fill the jar right up to the top (to the shoulders), trying not to break the slices – even pieces look attractive in the finished preserve. One 3-litre jar takes roughly 2 kg of watermelon with the rind.
FIRST POUR: bring clean water (about 3 L) to a rolling boil in a kettle. Very carefully fill each jar to the very top with the boiling water – do not pour onto the glass; pour into the centre, onto the watermelon, so the jar does not crack from the temperature change. Cover with sterile lids (do not seal yet!).
Leave the jars for 15 minutes – the hot water warms the watermelon through and kills bacteria. After 15 minutes, carefully drain the water from the jars back into the kettle, holding the slices in place with a slotted lid. Bring the water back to the boil.
SECOND POUR: pour the boiling water over the watermelon in the jars to the very top again and leave for another 15 minutes. The double pour is the secret to long storage without sterilisation. Cover with the lids without sealing.
THIRD POUR (BRINE): after 15 minutes, drain the water from the jars back into a saucepan – you should have about 3 litres of liquid. If there is less, top up with boiling water to make 3 litres. To these 3 L of water add the rock salt (3 tbsp) and sugar (12 tbsp), then bring to the boil, stirring well until the salt and sugar dissolve completely. Boil the brine for 2 minutes.
At the very end, pour in the table vinegar 9% (9 tbsp) and bring the brine back to the boil. Add the vinegar right at the end – during long boiling it evaporates and loses its pickling power. The boiling brine is now ready for the final pour.
Each 3-litre jar uses about 1.5 L of brine. Fill the jars with the boiling brine right up to the rim of the neck – this leaves no air bubbles. Gently tap the jar against a towel to release any bubbles.
Immediately seal the jars hermetically with sterile lids using a sealing key, or screw on twist-off lids. Check the seal – turn the jar upside down and there should be no leaks of brine around the edges.
Wrap the inverted jars in a thick blanket or towel for 24 hours until completely cool. This acts as additional sterilisation by the steam of the brine itself and extends the shelf life. Once fully cooled, store in a cool, dark cellar or pantry at 5–15°C for up to 1 year. The pickled watermelons in jars with pepper and garlic are ready! Open them after 2–3 weeks so they soak up the brine.
Tips
- 1
Always use slightly under-ripe watermelons with firm flesh – ripe, sweet ones will turn to mush.
- 2
The double pour of boiling water followed by the third pour of brine is the secret to long storage without sterilisation.
- 3
Do not remove the rind – it gives the finished snack its characteristic crunch. I use the same principle to make marinated courgettes for winter.
- 4
Add the vinegar to the brine right at the end – during long boiling it evaporates and loses its pickling power.
FAQ
Which variety of watermelon is best for pickling? +
Firm varieties with thin rinds and small seeds work well: "Ogonyok", "Sugar Baby", "Podarok Solntsa", "Skorik", "Crimson Sweet". A watermelon of 4–6 kg is ideal – smaller ones have too little flesh, while larger ones may have flesh that is too loose. The crucial point: the watermelon must be slightly under-ripe – with pale pink, firm flesh, not bright red and loose. Overripe "eating" watermelons with scarlet, sugary flesh are not suitable for pickling – they will turn to mush after treatment. Buy the watermelon 1–2 weeks before it is fully ripe.
Can I make it without garlic and hot pepper? +
Yes, for those who do not like it spicy you can make a classic mild version. Leave out the hot chilli and reduce the garlic to 1 clove per jar. Add more "sweet" spices instead: 5 cloves, 2 cinnamon sticks, 5 star anise, 1 tsp coriander. This gives a fragrant watermelon with oriental notes rather than a spicy one. You can also add lemon or orange zest (1 tsp) for a citrus note. Each variation has its own character. The spicy garlic version is the classic for gourmets who love bold flavours.
How long do pickled watermelons keep? +
Properly sterilised and sealed jars keep in a cool, dark cellar (5–15°C) for up to 1 year. Keep an opened jar in the refrigerator under its lid for up to 7 days – any longer and the watermelon softens. On an apartment balcony (without temperature swings) they also keep for up to 1 year; avoid frost (the jars will burst!). For the best flavour, open the jar 2–3 weeks after preserving – the watermelon will be well soaked in the brine and develop the right taste. Signs of spoilage are a bulging lid, cloudy brine or an off smell – throw such jars away.
What do you serve pickled watermelons with? +
They are perfect as a snack with strong spirits: vodka (the Russian classic), brandy, whisky or rum – the piquant flavour of the watermelon balances the sharpness of the alcohol beautifully. With meat: fried pork, shashlik, cutlets, hunter's sausages. With fish: fried pike-perch, smoked mackerel, herring with onion. With cheese: hard cheeses (Parmesan, cheddar) with nuts as a gourmet snack. For a festive table, serve as an assortment alongside pickled cucumbers, tomatoes and mushrooms as part of the spread for guests. On the New Year table, this unusual snack will surprise everyone. Serve on a nice flat plate with herbs and olives.
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