Quick Pickled Watermelon

Wash the jars and scald them with boiling water.

Place the dill, bay leaves, peppercorns, and halved garlic cloves at the bottom of the jars.

Slice the watermelon into thin wedges and pack them tightly into the jars.

Bring water to a boil and pour it over the watermelon to the top, cover with lids, and let sit for 15 minutes.

Drain the water into a saucepan, add about 100 ml of extra water, stir in the salt and sugar, bring to a boil, and add the vinegar once dissolved.

Pour the boiling brine over the watermelon all the way to the rim and quickly seal with lids.

Flip the jars upside down, wrap them in a blanket, and leave until completely cooled.