I Can Pickle That - 2018 First Place Winner
Russian Watermelon Pickles by Darrell Fluman
Fresh Dill with Stems
Hot Pepper - Jalapeno, Serrano, Cayenne, Red Pepper Flakes
- Prepare the watermelon. Cut pieces the size and shape that suits you. Peel, or leave on the peel.
- Make the brine. 1 tablespoon salt per pint (2 cups) of water.
- Prepare the pickle batch. Return the salt water to the container of watermelon. Add allspice, bay leaves, black peppercorns, celery, dill, garlic, and other ingredients your using. Use a plate or saucer that fits inside the container to weigh down the ingredients. Cover the container with a kitchen towel to keep out insects.
- Let it ferment.
Variation Watermelon quick pickles. To make a crunchy-salty-tart-spicy watermelon side dish or dalad in a few hours, add sugar in equal measure to the salt in the brine formula described above and replace about a third of the water with distilled or cider vinegar. Also, bump up the seasonings, especially hot peppers if you like some heat. The quick pickles will be ready to eat in about 4 hours - longer is better - and will store for a week or two.
Best Dill Pickle in Beverly Hills - 2018 First Place Winner
Beverly Dillbillies by Bryan Chabrow
Ingredients (makes 6 jars):
6 wide mouth quart jars
1 large bunch of fresh dill
2-4 lbs cucumbers, washed & scrubbed
2 garlic bulbs
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1 jalapeno pepper
2 small habanero peppers
3 grape leaves
6 Tbl truffle salt
- Thoroughly wash/dry quart jars and place a layer of dill at the bottom of each
- To each jar, add 2-3 garlic cloves, 2 slices of jalapeno, 2 slices of habanero, 1/2 grape leaf, and Tbl of truffle salt
- In a large pot, bring water, vinegar, and salt to a boil. Turn off heat and set aside
- tightly load cucumbers into jar. Once loaded, pour in the brine, leaving 1/2 inch of head space in each jar.
- Add lid and ring to reach jar, tightening evenly. Leave jars in refrigerator for at least 1 week.