📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, this marinated watermelon is a masterful balance of late-summer sweetness and sharp, aromatic brine. Traditionally prepared to preserve the harvest for long winters, these translucent ruby wedges offer a surprising crunch and a complex profile of cloves, peppercorns, and garlic. It is an essential palate cleanser that bridges the gap between a fruit and a savory pickle, making it the ultimate companion to a chilled carafe of vodka.
🥗 Ingredients
The Fruit
- 4-5 pounds Seedless Watermelon (firm, slightly underripe is best; rind can be left on or removed)
The Aromatic Brine
- 4 cups Water (filtered)
- 1 cup White Vinegar (9% acidity preferred)
- 2 tablespoons Kosher Salt (non-iodized to keep brine clear)
- 4 tablespoons Granulated Sugar (adjust based on watermelon sweetness)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns
- 4-5 pieces Whole Cloves
- 3 pieces Allspice Berries
Jar Aromatics
- 6 pieces Garlic Cloves (peeled and halved)
- 4-5 pieces Fresh Dill Sprigs (including heads if available)
- 1 inch Horseradish Root (sliced into thin rounds for crunch)
- 1/2 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1 teaspoon Mustard Seeds (yellow or brown)
👨🍳 Instructions
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1
Wash the exterior of the watermelon thoroughly under cold running water to remove any dirt or residue.
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2
Slice the watermelon into thick rounds, then cut those rounds into triangles or wedges that are approximately 1-inch thick. You can choose to leave the green rind on for a traditional look or trim it off for easier eating.
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3
Sterilize two 1-quart wide-mouth glass jars by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle.
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4
Divide the garlic, dill sprigs, sliced horseradish, mustard seeds, and chili flakes equally between the two sterilized jars.
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5
Carefully pack the watermelon wedges into the jars. Arrange them snugly but be gentle to avoid crushing the flesh; they should reach just below the neck of the jar.
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6
In a medium stainless steel saucepan, combine the water, vinegar, salt, sugar, bay leaves, peppercorns, cloves, and allspice.
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7
Bring the brine to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
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8
Reduce the heat and let the brine simmer for 5 minutes to allow the spices to infuse their oils into the liquid.
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9
Carefully pour the hot brine over the watermelon in the jars, ensuring all pieces are fully submerged. Leave about 1/2 inch of headspace at the top.
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10
Tap the jars gently on the counter to release any trapped air bubbles. If the liquid level drops, top it off with more hot brine.
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11
Wipe the rims of the jars with a clean, damp cloth and seal tightly with sterilized lids.
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12
Allow the jars to cool to room temperature on the counter for several hours.
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13
Transfer the jars to the refrigerator. For the best flavor development, let the watermelon marinate for at least 48 hours before serving.
💡 Chef's Tips
Choose a watermelon with a thick rind if you plan to keep the skin on, as it provides a satisfying textural contrast. Avoid using overripe, 'mealy' watermelons; the flesh should be crisp and dense to withstand the hot brine. If you prefer a sweeter pickle, increase the sugar by 2 tablespoons; for a sharper bite, add a teaspoon of citric acid. Always use non-reactive pots (stainless steel or enamel) when boiling vinegar to prevent a metallic aftertaste. Ensure the watermelon is fully chilled before serving, as the cold temperature enhances the refreshing nature of the brine.
🍽️ Serving Suggestions
Serve chilled as part of a traditional Zakuski spread alongside rye bread and cured meats. Pair with a shot of premium, ice-cold Russian vodka to balance the spirit's heat. Use as a unique garnish for a summer salad featuring feta cheese and fresh mint. Serve alongside grilled fatty meats like Shashlik (pork skewers) to cut through the richness. Arrange on a platter with other pickled vegetables like cucumbers and tomatoes for a colorful appetizer board.