Ingredients
- 1 (3-4 lb) watermelon
- ½ bunch of dill, stems on
- 4-5 cloves garlic, peeled
- 3-4 bay leaves (fresh if available)
- 2 small Serrano chilies (or 1 jalapeño), halved
- 6 cups filtered water
- ¼ cup kosher salt
- ¼ cup sugar
- 2 Tbsp white or apple cider vinegar
- 1 Tbsp peppercorns
Instructions
- Wash the watermelon very well, and then slice into desired pieces. I like mine about ¾-1” thick, and cut into small triangles with the rind still on.
- In a large glass jar or ceramic crock big enough to hold the watermelon slices, place the dill, garlic, a few of the bay leaves and the Serrano chili in the bottom. Layer the cut watermelon on top. If necessary, divide these ingredients among jars, and place the aromatics on the bottom of each jar.
- In a medium pot, combine the water, salt, sugar, vinegar and peppercorns. Bring up to a simmer, and heat until the salt and sugar is just dissolved. Pour the liquid over the watermelon in the jar(s). Top with the remaining bay leaves and a little more dill if desired. If the watermelon is floating above the liquid, you can weigh the fruit down by placing a small plate inside the jar with something heavy on top.
- Allow the mixture to fully cool, and then refrigerate for at least 24 hours.
Notes
The watermelon is ready to serve after 24 hours, but it is best if you wait 3-4 days before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: One-Pot
- Method: Quick
- Cuisine: Ashkenazi