Soaked watermelons

Watermelons for this dish you need to choose ripe, whole, not spoiled, without broken places. This guarantees an excellent taste of the finished dish. Of course, the fruits should be small in size. Watermelons for this method of cooking should be taken small - about 2 kg in weight. 

It is immediately necessary to determine the place where the soaking will take place, because it will not be possible to move a heavy barrel from place to place. Watermelons are soaked in the cold, the cellar conditions are what you need.

1. Watermelons are thoroughly washed under running water and put entirely in a large barrel. Watermelons can be taken more than the specified amount so that the barrel is filled to the top. The main thing will be to observe the proportions of the products in the brine.

2. So, it's time to prepare the brine: in warm water, dissolve sugar and salt in the proportions specified in the recipe. The water must be clean and of high quality. We are waiting for the brine to cool completely. Fill the prepared watermelons with brine so that the fruits are completely covered with it.

3. On top of the watermelons, we set the oppression, put the load.

4. The barrel should stand in a cool place for one and a half to two months. When this time passes, the watermelons will be completely ready for use. In the process, it is necessary to top up the brine (if necessary, remember that watermelons must be completely covered with it), as well as remove the mold that forms. The oppression at the same time needs to be washed.

We cut the finished watermelons into pieces and serve them to the table as a snack. In addition, salty pieces of soaked watermelon can be an excellent side dish for various meat and fish dishes. This delicacy is usually liked by both adults and children.

Bon appetit!