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Here's how to make my pickled watermelon, it's very tasty and refreshing! One small watermelon makes four liters worth of pickles, so get properly sized mason jars appropriately. :watamelon_pxhq:

• Watermelon
• Carrots
• Garlic
• Dill
• Salt
• Water

1. Peel the watermelon and cut it into smaller pieces. You'll want to keep the white of the watermelon with about a centimeter of red at most.
2. Peel the carrots and cut them into small bits. Prepare the garlic cloves and cut them each in half. There should be a whole garlic's worth of cloves per four liters of pickles.
3. Clean your mason jar and start stuffing it with pieces of melon. Every third of the way, put some carrots and garlic at the 1/3rd and 2/3rd marks of the container.
4. When the top of the container is reached, stuff some dill at the top of the jar. When you open the jar you should only see dill at the top.
5. Add salt and water to the jar at a ratio of one teaspoon of salt per cup of water. (Note: For a 1L mason jar, you'll wind up using two cups of water.)
6. Close the jar and shake it a bit. Transfer to a cool place like the basement to ferment.
7. For five days, once a day aerate the pickles by pouring out the water into a separate container and pouring it back into the mason jar three times. (Note: the dill will serve as a good filter to prevent melon, garlic or dill coming out of the jar as you empty the water)

After the five days are up, your pickles should be ready! You can then continue storing them in a cool place or the fridge. Enjoy them!