Watermelon Recipes: Don’t Miss the Season — Try Them at Home. Watermelon “Salmon”. Important note: I recommend not baking the watermelon in a glass container. The sugars leak out of the fruit and burn onto the surface, which is very hard to clean. Even though I don’t like using foil, in this case the easiest option is to wrap the watermelon in foil and bake it that way. Ingredients: 1/2 watermelon 2 tablespoons soy sauce 3–4 tablespoons sesame oil Juice of 1/2 lemon Bake for 50 minutes. Let it cool, slice, pour the sauce over it, and refrigerate for at least 8 hours. Pickled Watermelon Ingredients for a 3-liter jar: 2 kg ripe watermelon 1 heaping tablespoon of salt 2 heaping tablespoons of sugar 1 teaspoon of 70% acetic acid (vinegar essence) 3 dill umbels or 1.5 tablespoons of dried dill seeds Preparation: 1. Wash and sterilize the jar and lid using any method you prefer. 2. Cut the watermelon flesh into pieces that fit easily into the jar. Pack the pieces tightly but without pressing them down. 3. Pour boiling water into the jar, cover with a lid, and let it sit for 15–20 minutes. 4. Pour the water from the jar into a pot. Add salt, sugar, dill, and about 50 ml of water. 5. Bring the pot to a boil and let it simmer for 2–3 minutes. 6. Pour the hot dill water over the watermelon pieces in the jar. Add the vinegar essence. Cover with the lid and seal using a canning key or screw the lid on tightly if using a twist-off lid, like I do. 7. Tilt the jar to check for leaks. Turn it upside down, wrap it well in warm clothes or a blanket, and let it sit for a few days before tasting. Can be stored for a long time without refrigeration as long as the jar remains sealed. Perfect for winter preservation. #Watermelon #WatermelonRecipes #Homemade #EasyRecipes #FruitRecipes #SummerEats #TrendingNow #seasonalcooking