I finally took one of my ‘Winter King and Queen’ watermelons out of its trash can full of brine and sliced it open. What a revelation! This pickled watermelon wasn’t slimy and tomato-like, like the brined watermelon I had in New York so many years ago. It wasn’t a translucent red like the ‘Golden Midget’ melons I brined in 2010. The flesh still looked more or less as it would have before brining, and it was mostly still crisp. It was lightly sweet, sour, and salty all at once. It was, in sum, delicious, and now I understand why many old-timey Germans from Russia prefer the ‘Winter King and Queen’ over other watermelons for brining.
Robert immediately found uses for the brined melon. He cut it into cubes and combined it in a salad with sliced celery and scallions and unrefined sunflower oil. This salad was so good that I had to duplicate it the following evening. He made a cocktail of homemade slivovitz (plum brandy) with cubed brined watermelon. He ate the flesh by spoonfuls right down to the green outer rind. And we both drank the refreshing brine that the cut melon released while sitting in the fridge.
We will eat the other melons soon, while they’re still crisp. And when they are gone we will miss them. Thank goodness we’re only two months away from watermelon-planting time.
How wonderful. There are melons I love, they slip, they change color, they last a long long time. I haven’t tried brined watermelon due to space. But I think about it. Lovely that it turned out.