Russian Pickled Watermelon

"The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris; it was contributed by Sophia Vinokurau, the owner of M & I International Foods in Brooklyn, New York." - Saveur

• Ready In: 168 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup kosher salt
• 1⁄4 cup sugar
• 1  tablespoon  pickling spices
• 3⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon white vinegar
• 8  garlic cloves, peeled & smashed
• 5  celery ribs, coarsely chopped
• 1⁄2 bunch dill, roots trimmed
• 8  cups water
• 2  lbs watermelon, rind left on & cut into 1-inch-thick wedges

Directions

1. In a large nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, celery, dill, and 8 cups water until salt and sugar dissolve.
2. Submerge the watermelon wedges.
3. Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.