# Wash the unripe melons well and cut into a few pieces if they are big.
# Drizzle salt on each of the pieces and rest them for about 4-5 hours with salt.
# At the end of the time wash the unripe melon pieces again for removing the salt on them.
# Place the chipped
bread slices on the floor of the jar.
# Place the washed unripe melon pieces firmly into the jar by placing pounded
garlic between them.
# Pour the vinegar on the unripe melons and then fill the space with water.
# Pour the mixture of vinegar and water into a deep bowl, add
lemon salt,
sugar and rock salt in it, mix, and then pour on the unripe melon slices again.
# Place parsley stems on the top and cover the lid well.
# When it becomes pickle there will be some foams, you should remove them and add vinegar.
# You can serve 10 days later.
