You don't know about this yet delicious dish like salted watermelons? You've lost a lot, salted watermelons are perfect for a holiday or as a snack for lunch. They are salted in barrels or jars, whole or in pieces - whatever your desire. Top up your notepad wonderful recipe, and the cellar - delicious preparations.
Choosing watermelons for pickling
For pickles, choose red, thin-skinned, not overripe watermelons. Very ripe berries when salted they will turn out tasteless and slippery to the touch. Do not buy damaged or very large melons. It’s good if you grow watermelons on your own summer cottage, they do not contain harmful nitrates. Watermelons with dense pink flesh are best suited for pickling. The crumbly pulp is unsuitable for storing for the winter. Perfect option– melons weighing no more than two kilograms. Barrel pickles spend in September, when cooler weather sets in. It's hard to achieve in the heat desired temperature for fermentation.
Getting ready to pickle watermelons
Prepare for salting:
- wash watermelons with warm water;
- cut off the circles from the inflorescence side until the pulp appears;
- Make several punctures on the washed watermelons with a sharp wooden stick or knitting needle. This is necessary if you pickle the whole melon crop. Punctures improve the penetration of brine into the watermelon. Place the puncture points symmetrically;
- for pickles in jars, cut the watermelon into even slices 15-20 mm thick. Cut the circles into pieces to fit into the jar;
- prepare jars or a barrel for the preparation. Rinse jars with solution baking soda and steam sterilize for 10 minutes. Scald a well-washed barrel with boiling water.
Salting watermelons in a barrel
Prepare small watermelons. Place them in a clean barrel. It's good if the barrel is wooden. If you can’t find it, plastic containers will do. Make the brine in advance using one of the following methods:
- for 10 l cold water take 400 g coarse salt and 1.2 kg of sugar. Dissolve the food ingredients in water, pour the brine over the watermelons placed in the container. This recipe will give you the sweet-salty taste of prepared melons;
- For 10 liters of cold water, take 700 g of coarse salt. Pour brine over watermelons, finished form they will be salty. The brine should completely cover the melons in the container;
- cover the watermelons in the barrel with clean gauze or a piece of cloth;
- Place a weight on top of the fabric - a small bucket of water, a stone or something similar.
Leave the container with watermelons in the apartment for three days, then take it out to the cellar. After three to four weeks, try the delicious dish.
Salting watermelons in jars
The process of pickling melons in a jar will take no more than 30 minutes. Prepare:
- 3 liters of boiled water;
- watermelon weighing up to 10 kg;
- 3 tbsp. spoons of sugar;
- 3 tbsp. spoons of coarse salt;
- 3 tbsp. spoons of vinegar.
Place the watermelon cut into slices evenly into prepared three-liter jars. Let's start with the brine:
- pour water into the pan and add salt;
- boil the salt solution for 10 minutes;
- filter the brine through gauze folded in four layers;
- Boil the brine again and add vinegar. Then filter it again;
- Boil the brine one last time adding sugar;
- pour the brine into jars with watermelons and screw on the lids;
- Turn the jars upside down and place in the designated area. Wrap them in a warm cloth and do not touch them until they cool down.
Place the workpiece for storage in a cool, dark place, preferably in a cellar. You can store salted watermelons in jars at home, but first sterilize the workpiece at a temperature of 100 degrees. If you don't do this, the lids on the jars will swell and the watermelons will disappear.
Salted watermelons make you happy pleasant aroma and delicious taste. You can upgrade any recipe. Add different herbs, herbs and spices - they will become the perfect complement and will give the pickles new flavor notes.
These blanks, frankly speaking, are not for everyone, but usually everyone likes them the first time. Therefore, pickling watermelons in jars has every right to our approval, just like pickling tomatoes and cucumbers.
For the first time I tried salted and pickled watermelons for the winter in Ukraine. They love to make such things for a snack, and for vodka. Just with fried potatoes or in addition to meat, these watermelons are very good. There are some fans there who salt watermelons in whole barrels, but this option is unlikely to suit us; it’s still more convenient to store them in jars.
What I also liked was that completely unripe watermelons or simply unsweetened ones are suitable for pickling. We grow melons ourselves; summer doesn’t change from summer to summer, you know, Siberia. Sometimes watermelons simply don’t have time to ripen. That's when we start pickling in full swing.
How to pickle watermelons in jars for the winter
You can pickle watermelons either whole or sliced. There are varieties that are very tiny, no more large tomato, these can fit in a jar, but slices are still more convenient.
For salting and marinating, you can add the most different spices, some people like it with sprigs of cherries, currants and raspberries, some like it with more garlic, there are fans of spicy watermelons with pepper. There are actually a lot of options; if you haven’t tried anything even close, it will be difficult to decide right away. But then you will be able to invent recipes to suit your taste. I already have these.
When pickling watermelons, you can remove or leave the rind, according to your taste. They usually remove the thick one, but some people salt it separately and it turns out very tasty. You should not take purchased watermelons for pickling, especially before the start of the season. Along with them, you will also pickle the nitrates with which they are filled.
Traditional recipe for pickling watermelons in jars
If you still decide that some berries, which include watermelon, can not only be used for jam, but also pickled, I suggest starting with the classic pickling recipe. Almost the same way you salt cucumbers, tomatoes and everything else.
For this recipe you will need:
- Two kg of watermelons
- Liter of water
- A flat teaspoon of lemon or 50 grams of 9% vinegar
- Three tablespoons of sugar
- One and a half tablespoons of salt
How to pickle watermelons:
We select the most intact ones so that there is no damage to the peel. We cut them into small pieces so that they fit into the jar; you don’t need to stamp them down too tightly, otherwise the end result won’t be very nice. We sterilize the jars and put watermelon slices in there to the top.
Prepare the brine, pour salt and sugar into boiling water, and pour vinegar at the end of cooking. If you make it with lemon, you need to add it directly to the jar. Then we fill the jars with brine and set them to sterilize in boiling water for about 20 minutes. Roll them up, wrap them upside down in a blanket and leave them to cool for a couple of days.
Recipe for spicy salted watermelons
Enough interesting combination, especially if the watermelon was sweet. The taste of pepper and garlic is emphasized by the sugar content and the appetizer turns out great.
For the recipe we will need:
- Two kg of watermelons
- Liter of clean water
- Four spoons of sugar
- Two spoons of salt
- Six peas of allspice
- 2-3 pods of hot pepper
- 3-4 cloves of garlic
- A tablespoon of vinegar essence
How to pickle spicy watermelons
We cut the watermelons into slices so that they fit into the jar, immediately add allspice and pepper (I take dry pods), peel and arrange the garlic cloves evenly throughout the jar; if they are large, you can cut them lengthwise.
Bring the water until it boils and pour the jar of watermelon in for a couple of minutes, then pour it back into the cooking container. Now add sugar and salt and boil for fifteen minutes, at the end add vinegar, which can be replaced with citric acid. Fill the jar and immediately seal with a sterile lid. We also let it cool under the blanket upside down.
Pickling watermelons in jars without sterilization
Not everyone likes to tinker with jars, especially sterilize them, so I specially prepared this recipe. The main thing here is to choose moderately ripe watermelons so that they do not ferment quickly, as overripe ones usually do.
To prepare you will need:
- A couple of kilos of watermelons
- Liter of water
- 70 ml 9% vinegar
- Three tablespoons of sugar
- Two tablespoons of salt
How to cook watermelon without sterilization:
We cut watermelons into pieces. We sterilize the jars in advance and place the pieces in them, without compacting them too much.
Boil water and fill the jars with watermelons and let sit for 5 minutes. Afterwards, we pour everything back and boil again, fill the jars again for three minutes, after that we pour them back into the saucepan, add sugar and salt and boil, at the end of cooking we add vinegar.
Immediately fill the jars with brine, freshly removed from the stove, and immediately roll up the lids. We put it away to cool for a couple of days, covered under a blanket, just don’t forget to turn it over onto the lids.
Cold pickling of watermelons in jars
This option is for those who do not like vinegar in preparations. Here salt and fermentation bacteria will act as preservatives, almost like in sauerkraut. Using this recipe, you can pickle watermelons in a barrel, just increase the volume.
What we will need:
- Two kilograms of watermelons, if made in jars
- Liter of boiled cooled water
- 70 grams of salt
How to cold pickle watermelons:
We also cut the watermelon into slices and put them in scalded jars. Boil water together with salt and cool the brine to room temperature, then pour in the watermelons. Now the most interesting thing is that we leave them in the room for two days to wander. Like cabbage, we pierce it so that carbon dioxide comes out. Then we put it in a cold place. This recipe is old; my grandmother used to salt watermelons this way.
Salted watermelons with spices
Fragrant and flavorful pieces ripe watermelon will not only original taste, but also a unique smell. I have this recipe for the holidays; we love to surprise guests with something unusual.
What we need to take:
- A couple of kilos of watermelons
- Liter of water
- Three spoons of sugar
- Two spoons of salt
- 50 grams of vinegar 9%
- 6 allspice peas
- 3 carnations
- 2 bay leaves
- 2 leaves fresh horseradish
- A bunch of herbs, parsley, celery and dill
How to pickle watermelon with spices:
Place cleanly washed horseradish leaves on the bottom of the jars, sterilized in advance; it will add sharpness to the watermelons and pleasant freshness. Then lay out the slices without crushing them. Arrange with sprigs of herbs and add spices: bay leaf, peppercorns and cloves.
Boil some water and immediately pour it into the jar, cover it with a lid and let it sit for five minutes, then cover it with a special lid with holes and pour the water back. Now we boil it with salt and sugar, not forgetting to pour the vinegar into it at the end. Now fill the jar and roll it up, put it upside down under a fur coat for a day.
Pickled watermelons in jars for the winter with mustard powder
For those who haven't tried it, I highly recommend it, not a recipe, but a song! The watermelons turn out tart, crispy, and it’s just a pleasure to indulge in them. An excellent side dish for meat and fish.
What you need for the recipe:
- Two kilos of watermelons of any ripeness
- Liter of water
- Four tablespoons of sugar
- Two tablespoons of salt
- teaspoon dry mustard powder
- teaspoon without top lemon
How to cook:
Cut the watermelons into slices, place them in sterile jars and pour boiling water over them for five minutes. Then we drain the boiling water and make brine from it. Pour mustard and lemon into the jars, pour mustard and lemon on top of the watermelons, fill with boiling brine and roll up. The upside down jars will cool under the blanket for a couple of days.
Preparing watermelons for the winter in jars is used not only as a dessert, but also as a snack.
Of course, it is best to enjoy ripe, juicy and sweet watermelons during the season, but preparing them for the winter will also be very tasty.
Canned watermelons in jars will not be so salty; the brine in the recipe resembles tomato brine, with the addition more Sahara.
Aspirin, vinegar or citric acid can be used as a preservative in the marinade.
The watermelon rind must be cut off, because all the nitrates are collected in it.
To pickle watermelons for the winter, you can use both sweet and non-sweet fruits; the latter turn out even tastier.
Watermelons in liter jars for the winter
Ingredients for 1 liter jar:
- 1-2 bay leaves
- 2-3 cloves of garlic
- 3-5 black peppercorns
- 1 tbsp. level spoon of salt
- 1.5 tbsp. spoons of sugar
- 1 tbsp. spoon of vinegar 9%
How to pickle watermelons in jars for the winter:
1. Rinse liter jars thoroughly and sterilize.
2. Place spices in them, and then watermelon cut into triangles, compacting it tightly.
3. Pour boiling water and let stand for 5 minutes.
4. Drain the water from the jars into a saucepan, boil and pour into the jars again for another 5 minutes.
5. Pour the water into the pan for the last time, boil, add salt, sugar, and let them dissolve.
6. Pour the boiling marinade into jars with watermelons, pour in vinegar, roll up the lids, turn over, wrap and leave for a day.
Salting watermelons for the winter in 3 liter jars
Ingredients:
Order an energy saver and forget about the previous huge expenses for electricity
- watermelon
- sugar
- aspirin (vinegar or lemon acid)
How to seal watermelons in jars for the winter:
1. Wash 3-liter jars (this marinade recipe is designed specifically for three-liter jars) with soda, rinse well with water and sterilize in a convenient way - steamed, in the oven, etc.
2. Wash the outside of the watermelon, cut it in half and then into medium-sized pieces. Cut off the green peels.
3. Watermelon pulp Place in jars and fill with boiling water up to the neck. Cover with lids and leave for 10 minutes.
4. Pour the watermelon water into the pan, holding it with a special plastic lid with holes.
5. For each serving of liquid from a 3-liter jar, add 4 tablespoons of sugar and 1 tablespoon of salt.
6. Boil the brine for about 5 minutes and pour the boiling water back into the jars with watermelon slices.
7. Every 3 liter jar put 3 aspirin tablets or 1 teaspoon of lemon juice or 70 ml of 9% vinegar or 1 teaspoon of vinegar essence.
There are reviews that the best and most reliable pickled watermelons for the winter without sterilization are with aspirin. But it is recommended to sterilize the workpieces with vinegar or citric acid for at least 20 minutes, then add the selected preservative and roll up.
8. Cover your delicious watermelons in jars for the winter with boiled lids and roll up. Leave to cool under a warm blanket upside down.
Tips for choosing watermelons for pickling:
Carefully inspect the watermelon to make sure there are no cracks, dark spots, or dents on it, otherwise the workpiece may deteriorate.
To roll up watermelons, fruits with pink flesh are suitable, but crumbly sugar options are not suitable.
Which gives sweetness and moisture in summer. It is very rich in vitamins, microelements and other substances beneficial to humans. But what to do if winter has come, and you can’t live without these berries? In this article we will tell you how to properly prepare pickles in jars for the winter so that they turn out tasty and healthy.
Watermelon as a snack
Canned berries are not as salty as canned berries; the brine in them is sweeter. Aspirin, citric acid and vinegar are used as a preservative in such marinades.
This berry is used to make various blanks for the winter:
- marinate;
- canned;
- soak;
- salt;
- prepare jam and confiture.
How to choose a product
For pickling it must be intact, small and slightly unripe. If you choose the wrong berry, the product will turn out jelly-like. The ideal weight of an object is 2 kilograms.
Cracks on its surface may indicate that the fruit is overripe. Also, you should not buy specimens that have dark spots or dents, as they will not be suitable for blanks.
The taste of the zakatka will be hopelessly spoiled if even a piece of such fruit gets into the zakatka.
Important! It is better to use berries with pink rather than red flesh for pickling. Fruits with a crumbly sugar center are not suitable. It is best to choose berries with a thin crust.
Recipe for cooking with sterilization
Canning can be done using two methods - with and without sterilization. The first seaming method takes a little longer. let's consider classic recipe canning with sterilization in a jar.
Ingredients
To seam the berries you will need:
- jars (you can take three-liter ones, you can take liter ones, it’s convenient for the housewife);
- covers.
The recipe is designed for 1.5-2 kg of product, so for rolling you need to take the following products:
- 1.5-2 kg of ripe watermelons;
- 70 ml 9% vinegar;
- liter of water;
- one and a half tablespoons of salt;
- three tablespoons of sugar.
Step-by-step instruction
In order to pickle berries, you need:
- Pour a liter of water into a saucepan.
- Add salt, sugar and bring to a boil.
- Boil for 10-15 minutes.
- Add 70 ml of vinegar and stir.
- Wash and dry the berries.
- Cut into slices (so that they can be conveniently placed in jars).
- Fill jars with fruits with hot brine.
- Close the containers with lids and sterilize for 20 minutes.
- Then take them out and roll them up.
- Turn it upside down and wrap it in a warm blanket.
- After the jars have cooled, transfer them to storage areas for seaming.
Without sterilization
These fruits can be rolled up for the winter without sterilization. This way lightweight workpiece and fast. Let's look at the option canned watermelon without sterilization. 
Grocery list
In order to preserve watermelons without sterilization, you need to take:
- three-liter jars;
- seaming caps;
- boiling water.
- The product should only be taken when it is ripe. Green watermelon it won't taste good.
- Three tablespoons of sugar.
- One tablespoon of salt.
- 2 tablets of aspirin (acetylsalicylic acid).
- Slice, peeled.
- As spices you can add cloves, cinnamon, allspice And . Lovers spicy taste They can add hot red at the rate of one pod per seaming.
Preparation
For seaming, you can take both thin-skinned and thick-skinned berries. Preparing such a roll is very simple:
This method of salting watermelons in jars without sterilization allows you to reduce the seaming time and simplify it.
Did you know? In 1981, in Zantsuji, Japan, a farmer developed a square watermelon for more compact storage.
Rules for storing workpieces
Pickled berries last longer, but, in principle, homemade pickled products should not be stored for more than one and a half years. You most likely will not be able to preserve salted berries until spring.
The aroma of this giant berry cannot be confused with anything else. We always look forward to the end of summer, because it is during this period of time that juicy, sweet striped animals appear on store shelves. We have already told you how to make watermelon jam, but in order to preserve a piece of summer until winter, you need to know how to pickle watermelons correctly.
Pickling watermelons in a jar
How to salt watermelons in jars for the winter? It is clear that in this case salt is always used, as well as vinegar, which will ensure the safety of the product for the long winter months. In addition, not every berry is suitable for pickling. You need to choose ripe watermelons with crispy flesh: green berries, as well as overripe ones, are not suitable for this. There are a great many cooking recipes. In addition to classic salted watermelons, you can add spicy and bitter berries, which the male half of the family will appreciate. Here are some of the recipes:
- Wash the watermelons and cut into slices approximately the size of a matchbox. Pack into sterilized glass containers and fill with boiling water. In 10
minutes, drain the water back into the pan and place it on the stove; - Wait until characteristic bubbles appear on the surface and pour the contents of the containers again for 5 minutes. Pour into a saucepan and add 50 g of salt and 30 g of sugar per 1 liter of liquid. If desired, you can add your favorite spices - ginger, nutmeg, coriander, etc. Boil the ingredients;
- Pour the contents of the jars one last time, not forgetting to add 1 tsp to each. 70% acetic acid;
- Roll up, wrap for a day, and then put in a cool place.
For those who like it spicy, you can salt watermelons in a jar like this:
- Wash the watermelons well and pierce them in several places. Place them in a prepared barrel and seal it;
- Fill through the tongue hole saline solution. It must be prepared on the basis that 1 liter of liquid will require 60 g of salt. Keep the barrel at room temperature about 2 days, and then put it in the cellar;
- You can pickle watermelons in a barrel if you remember to use spices when adding them: garlic, horseradish root, dill, onion, cherry and currant leaves.
How to salt watermelons in a saucepan
You can salt watermelons in a saucepan, and after a couple of days you can enjoy a delicious berry with a strong wine flavor. Here are the preparation steps:
- Cut the berries into several not too small pieces and place in a high saucepan. Pour 9% vinegar at the rate of 1 glass of liquid per 5 kg of pulp;
- How to pickle watermelons in a saucepan? Start preparing the marinade: add 250 g of sugar and 125 g of salt to 4 liters of water. Boil, pour over the pieces and leave to cool in the room. Then put it in the refrigerator for a day or two and after this time evaluate the result.
Salting whole watermelons
How to salt watermelons in pieces was described at the beginning of this article, but few people know that this delicious berry You can marinate the whole thing and you don’t even need a barrel. Moreover, the entire cooking process will take you a minimum of time, and you can evaluate the quality finished product It will be possible in 25–30 days. Here are the preparation steps:
- Buy a small one - weighing up to 2 kg ripe watermelon and, having removed the stalk, wash it with a soft brush. Using a sharp wooden stick, make punctures in about 10–12 places;
- Now all that remains is to prepare the brine. The calculations are the same: per liter of liquid 50 g of salt and 30 g of sugar. Spices and seasonings as desired. Place the berry in a tight plastic bag and pour in the marinade. The free end of the plastic container must be tied with a tight knot or a bag with a zipper can be used;
- How to pickle watermelon quickly? Now all that remains is to put it in the refrigerator or cellar for about a month, and then enjoy it yourself and treat your friends.
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