Pickled Baby Watermelons

Name: Pickled Baby Watermelons (Imkhalal Ajir)
Yield: Makes 2 pounds (about 1 kilogram) of pickles
Cuisine: Middle Eastern
Ingredients: 2 pounds (just under 1 kilogram) baby watermelons roughly the size of a golf ball, quartered or 2 pounds from the palest side of a slightly underripe watermelon, with rind, cut into 2- to 3-inch pieces; ½ teaspoon sugar; ¼ cup (60 milliliters) vinegar; 7 cups (1½ liters) water; 6 tablespoons (110 grams) salt

Imkhalal Ajir

Preparation info

Makes
2 pounds
of pickles

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Small, unripe green watermelons are a surprising favorite, especially in the southern part of the Strip. If you can’t get your hands on unripe baby melons, you can use the palest side of a mature watermelon, rind and all, cut into small pieces.

Ingredients

2 pounds (just under 1 kilogram) baby watermelons roughly the size of a golf ball, quartered or 2 pounds

Method

Sterilize your canning jars, then place inside each jar as many watermelons or pieces as will fit comfortably.

Mix the water and salt, then bring them to a boil in a large saucepan. Set aside to cool to room temperature. Mix the vinegar and sugar into the salted water.

Pour this pickling solution into each jar, making sure that the surface of the watermelons is completely covere

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Pickles and Preserves

‌

The licensor does not allow printing of this title