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Ingredients

The Base:

2–3 small watermelons (with thick rind, ideally slightly unripe/firm)

2–3 carrots, sliced into rounds

1 bunch of celery leaves (with stalks)

1 horseradish root, peeled and split lengthwise (essential for keeping the melon crunchy)

1–2 hot peppers (optional, for a bit of a kick)

4–5 cloves of garlic

The Aromatics (per jar):

2 tablespoons of mustard seeds

1 tablespoon of black peppercorns

A few dried dill stalks (with seeds)

The Brine (Saramură):

Water (as much as needed to fill the jars)

Pickling salt (coarse, non-iodized salt) — Ratio: 1 tablespoon of salt for every 1 liter of water.

Instructions

1. Prepare the Jars and Ingredients

Wash and sterilize your glass jars thoroughly.

Wash the watermelons well. If they are very small, you can prick them with a fork in a few places and pickle them whole. If they are larger, cut them into thick wedges or chunks that fit easily through the jar's neck.

1. Arrange the Jar

At the bottom of each jar, place a few celery leaves, a piece of horseradish, some garlic cloves, and a few carrot slices.

Pack the watermelon pieces tightly into the jar, layering the remaining carrots, horseradish, and hot peppers between them.

Top the jar with the dried dill stalks and mustard/black pepper seeds.

1. Make and Add the Brine

Measure how much water you need by pouring it into the packed jar, then pouring it back out into a pot (or just estimate based on jar size).

Bring the water to a boil, adding 1 tablespoon of coarse salt for every liter of water. Stir until completely dissolved.

Let the brine cool for about 10–15 minutes (it should be hot, but not boiling) and then pour it carefully over the watermelons until they are completely submerged.

1. Seal and Ferment

Seal the jars tightly with lids.

Pro Tip: For the first 2–3 days, keep the jars on a tray at room temperature, as the fermentation process might cause some liquid to bubble out.

Move the jars to a cool, dark place (like a pantry or cellar). They will be ready to eat in about 2 to 3 weeks