Instructions 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. Submerge the watermelon wedges. Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.
They end up tasting like an elevated maraschino cherry — tart, not too sweet, and complex. They’re great in a cocktail, and just as good as a side to BBQ. Pickled watermelon is a classic in Russia, Ukraine, Georgia, and other Soviet countries. Russians typically add garlic, bay, and dill to the brine, which makes the watermelon a savory treat.
Our Homemade Refrigerator Pickles are a low carb version of the sweet and tangy old fashioned recipe. After referring to note regarding how to adjust this recipe for how sweet or sour you would like it, combine sugar substitute, water and vinegar in a large serving bowl.
Add the watermelon and let stand overnight. Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars.