Quick-Pickled Watermelon

Wash the jars and scald them with boiling water.

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

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

Bring water to a boil, 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 g of extra water, along with the salt and sugar.

Bring to a boil, and once dissolved, stir in the vinegar.

Pour the boiling brine over the watermelon all the way to the brim and seal the jars tightly at once.

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