Description
It all started with a bad watermelon. It seems the tail was dry and "sounded& quot; watermelon loudly when tapped. But it turned out to be some dense rubber and totally tasteless. Not to throw the product was made strong-willed decision - fermenting. Came out well, very tasty. Husband pickled watermelon fan, but Doza "licked&am p;quot; in two days. Help yourself!
Ingredients
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Watermelon
1 piece
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Water
1.5 l
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Salt
3 Tbsp
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Sugar
3 Tbsp
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Garlic
1 piece
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Dill
0.5 coup
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Parsley
0.5 coup
Cooking
Here's my contender for discarding, I decided to save as a product!
Cut into slices with a thickness of about 2 cm.
Greens finely chop, garlic chop, without fanaticism.
On the bottom of the tank, where it will sour watermelon (my enameled pot), add the greens and garlic.
Lay out a layer of watermelon.
Sprinkle with herbs and garlic.
And so we spread the layers of a watermelon to the top of the pan, sprinkling the herbs and garlic.
Prepare the brine. 1 liter of warm purified water 2 tbsp of salt and sugar. I prepared 1.5 liters of brine and this number is described in the ingredients.
Pour the brine the watermelon. Slices while brazenly emerge.
Cover the watermelon with a plate and put on top of an EMPTY (!) pan. Such "press" on the one hand imbedded slices of watermelon, on the other hand, it's not very heavy and not much will squeeze a watermelon. Leave to quasits at room temperature.
The next day the plate will "sink."
Watermelon will be as it were "salted". It is a bit prevalency, but some sweetness remains. In principle, it is possible to eat.
Put the watermelon together with brine in a jar and send another day in the fridge.
And voila!
Under the "little white" well, just world zakuson!
And just so delicious, low calorie and healthy! Bon appetit!
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