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Wash the watermelons and prick them in several places. Pack them tightly into a barrel. Pour the brine through the spigot hole at the bottom (50 g salt per 1 liter of water). Ferment at room temperature for up to 48 hours, then move the barrel to a cool place. Add 2–3 g of cloves and 1 g of cinnamon per kilogram of watermelon, if desired.
