You can salt both light pink and bright red watermelons, observing the only condition - the pulp should not be lethargic and overripe.
The washed watermelon is cut into triangles, the thickness of the slices ranges from a centimeter to one and a half.
The bones are left in slices, and the peel is carefully cut off, capturing the green and white layer. Juicy pulp A five-kilogram watermelon can fill 2 three-liter jars.
Blackcurrant leaves, a few sprigs of parsley or cilantro are placed at the bottom of dry sterilized jars.
Pod hot pepper cut into rings: so that the watermelons do not turn out to be too sharp, no more than 5-6 rings of pepper are thrown into each jar. You can add a couple of cloves of garlic if you like.
Banks are filled to the very top with watermelon slices and poured with boiling water.
Banks are covered with lids, blanks are infused for 15 minutes. It can be seen that hot water enhanced the brightness of the color of the watermelon pulp.
Water from two cans is poured into a common pan. watermelon slices gave up part of their juice and slid down, now they occupy only 2/3 of the volume of the container.
Salt, sugar, fragrant and black peas are put in watermelon water. The marinade is boiled for only a couple of minutes over high heat. Pour 100 milliliters of vinegar into each jar.
Watermelons are poured with hot marinade, jars are rolled up for the winter and immediately turned over.
It is interesting to observe how vinegar provokes a slight color change: the soft pink tone of the pulp turned into coral. The blank for the winter is covered with a warm blanket, left for 12 hours.
Cooled salted watermelons are taken to the cellar or to a cool pantry.
They will really be salted only after 3-4 days: both sharpness and expressive sourness will appear in them. But hardly anyone will open them so early, the standard shelf life is 12 months. In winter and spring, you really want to eat spicy salted watermelon.
Wash the fruits, cut into triangles and send to jars. Then fill the container with blanks with boiling water for 10 minutes. After the time has elapsed, we drain the water back into the container, put it on the fire and wait until it boils. And again we fill the container with watermelons for another 5 minutes.
Now we need to prepare the brine. In the water that was drained from the cans, we dissolve salt and sugar (in the ratio of 50 g of salt and 30 g of sugar per 1 liter of water), as well as, if desired, spices ( nutmeg, coriander, ginger). We boil everything again and pour watermelons with hot brine. For each liter, add 1 tsp. 70% acetic acid and roll up. We wrap the banks for 2 days and send them to the basement.
How to salt watermelons in a barrel?
In autumn, as a rule, there are many small, thin-skinned watermelons. They can be safely salted whole. To do this, we will need any large container, for example, a barrel.
It is better to take watermelons of approximately the same size (no more than 2 kg), always whole, without cracks or other damage.
We scald the barrel with boiling water and put the washed berries, after making 10-15 punctures with a knitting needle or a wooden stick (for better salting). Fill with brine. It is prepared as follows: dissolve 600-1000 g of salt in 10 liters of water (depending on the size of the watermelons). We cover the contents of the barrel with a clean cloth, put a wooden circle and press down with oppression. Leave the salt warm. After 2 days, if necessary, add brine, and transfer to a cool place. After 15-20 days, the product can be served at the table.
How to salt sweet and sour watermelons?
If you want watermelons with a sweetish flavor, use the following recipe.
In the process of laying, watermelons are poured with clean sand (to preserve their shape). We prepare the brine: for 10 liters of water we take 800 g of salt and 400 g of sugar. Pour into the barrel so that all the fruits are covered. We put oppression and leave to wander in warmth for 2-3 days. Then we send it to a room where the temperature does not exceed 3 degrees. After 2 months, watermelons are ready to eat.
How to salt watermelons in your own juice?
Instead of regular brine, you can also use watermelon pulp. This preparation is much tastier. But the disadvantage of this method is that it will take a lot of fruit.
We prepare the ingredients: in proportion to 10 kg of watermelons, we take 5 kg of pulp crushed with a blender and salted (50 g of salt).
We spread a layer of watermelons in the prepared container and fill it with salty mass. So we repeat to the top, but so that the last layer is the pulp, cover with a lid. We wait 5-6 days and then we send it to the basement. During this time, you need to make sure that mold does not appear on the surface of the salt (if necessary, it must be removed).
How to salt watermelons quickly?
If you really want to enjoy your favorite pickle, but do not like to wait a long time, use the following recipe.
Watermelon should be washed, peeled and cut into small slices or triangles. Posting in enamelware and pour boiled, warm brine (for 1 liter of water we need 1 tablespoon of salt and sugar). Let stand warm for 1-2 days. Next, you need to store in the refrigerator.
Foreword
Formerly for long-term storage only large tubs were used, however, even today salting watermelons in a wooden barrel is considered the most productive, allowing you to harvest a large crop for the winter.
Large capacity containers for various preservations are made from a wide variety of materials. Moreover, there are even jugs made of thick bottle glass or enameled steel. But most often the products are harvested in large barrels. Today, there is a large selection of containers of this kind on the market, made of plastic, stainless steel or wood.
It should be noted that polymer tanks are not very good for conservation, because today in industrial scale plastic waste is often recycled. And in general, this material can give a rather specific taste or smell to any preservation. But if you choose a quality container, it can last a long time. Stainless steel barrels are almost eternal. Moreover, such an alloy of metals practically does not oxidize, and therefore does not impair the taste of the blanks, unlike conventional iron tanks. It is from this material that all cutting tables, pipes, trays, tanks and boilers are often made. Food Industry. However, stainless steel containers are expensive and that is why they are rarely used at home.
Plastic and steel barrels
Most best option– classic wooden barrels. They are more expensive than plastic ones, but much cheaper than metal ones. Their advantage is in the environmental friendliness of the material, as well as in some additional properties that depend on the type of wood. If you want your food to be stored for as long as possible, it is best to choose oak containers, since such wood contains very large quantities tannin, which is a tannin. This natural material it is released from the walls of the barrel very slowly, due to which the shelf life of watermelons can be very long, but their taste will change somewhat over time.
In lime barrels, on the contrary, all the qualities of the workpiece will remain unchanged. In addition, the likelihood of fermentation of the product will be significantly reduced, thanks to the antiseptic substances contained in the wood of this species - they will suppress the activity of bacteria. In no case do not purchase a barrel with a burnt inside surface for harvesting pickles, this option is only suitable for aging homemade wines for several years.
It is enough to simply wash steel and plastic containers thoroughly, and, preferably, without chemical detergents. After washing, rinse the barrels thoroughly under running water, and then dry, trying not to get dust inside (you can cover the necks with gauze). You will have to tinker with wooden containers made of linden: as a rule, if they are new, a lot of sawdust has almost certainly clogged up in barely noticeable cracks and cracks inside. Therefore, you need to thoroughly rinse such a barrel several times until the poured water stops smelling like fresh wood.
Wooden barrel for salting
Oak barrels require even more time to preliminary training. The fact is that initially the content of tannin on the inner surface and in the lower layers of wood is too high. If you start salting immediately, the workpiece will acquire a very astringent taste, very different from the natural one. Therefore, it is first recommended to fill the barrel with water for a month, while it is advisable to empty and refill the container every 2 days. When the drained liquid is clean, without the smell of wood, you can proceed to the next step. Prepare boiling water and pour it into the barrel, filling it by about a third, add soda, in the proportion of 2 grams per liter, then tilt the container so that the solution rinses the inside surface to the very edge. Drain and rinse again with clean boiling water.
If the barrel was bought by you a long time ago, and long time not used, the sequence of actions should be almost the same. In particular, you need to fill the container with water for a month, from time to time replacing it with a clean one. This is necessary in order to eliminate the effects of wood drying out, it must be saturated with moisture and swell. In addition, in case mold suddenly appears in the barrel, it is useful to rinse the walls with saline. And, most importantly, just before laying the products, be sure to fumigate the inner surfaces with sulfur, so you will avoid the appearance of fungus in the blanks.
Should choose late varieties, such as Spring, Bush 334 or Icarus. All of them are quite suitable for salting or pickling. But, first of all, you should choose the right fruits. They should not be too ripe, and if they turn out to be a little underripe, even better. The main thing is that watermelons have juicy pink flesh and no defects on the peel (try to choose ones that do not have darkened or soft areas). Preference should be given to fruits whose weight does not exceed 2 kilos.
Watermelons for pickling
Very good for harvesting for the future and small berries, if they have already gained sweetness. In particular, many gardeners use for salting with small fruits, even early ripe ones, such as Sugar Baby. The main factor in choosing a variety is the thin skin. It is also desirable that the pulp is not too crumbly. The juice content in gourds also plays a significant role, it must be high enough to make the preparation tasty.
So, you have selected gourds, the barrel is prepared, it remains only to prepare the brine. To do this, based on the volume of the container (and taking into account that part of it will be occupied by watermelons), we take 1 kilo of salt for every 10 liters of water and prepare a strong solution. If the fruits are less than 15 centimeters in diameter, 800 grams of salt will be enough. Now you need to thoroughly wash the watermelons and cut off their tails at the very base. Next, take a long wooden knitting needle or a kebab skewer, and make a dozen punctures, evenly distributing them along the “equator” of each fruit. This is necessary so that the brine quickly penetrates the peel and soaks the pulp.
Salting barrel watermelons
In no case should salt be iodized, otherwise it can greatly spoil the taste and even the color of the workpiece. We douse the inner surfaces of the barrel with boiling water, in case fungus spores or microorganisms have managed to get inside, due to which the product may start to turn sour. It is better to repeat this procedure 2-3 times. Then carefully place the watermelons in a barrel, in even rows, not too tight so that they do not crush each other. It is advisable to fill the container at least 2-thirds. Now pour the brine so that it covers the top row of gourds by a few centimeters. If the fruits begin to float, it’s okay, to solve the problem, it’s enough to have a wooden circle on hand with a diameter slightly smaller than the neck. We lay it on watermelons and place some kind of load on top, not too heavy so as not to damage the workpiece.
Now you need to wait at least a day, and preferably 48 hours, leaving the workpiece at room temperature. During this time, the brine will have time to mix with the watermelon juice, which will flow out through the holes in the peel. In addition, a little solution will get inside the berries. However, small fruits will have time to go through the first stage of soaking in 12 hours. Further, if part of the brine has evaporated or flowed out through small cracks, add required amount fresh brine, cover the barrel with gauze folded in half and transfer it to the cellar. In a cool place, the salting process will slow down and the product will be ready in about 21-22 days. Further storage requires regular topping up of brine as it decreases from the container.
This option will allow you to get completely whole fruits, under the skin of which weak fermentation processes will take place, that is, the pulp will become carbonated in a sense. So, wash all melon berries, and also cut off the stalks from them. This time it is not necessary to pierce the peel, but a layer of washed and calcined river sand, 7 centimeters thick, should be poured onto the bottom of the scalded barrel.
Preparing gourds for salting in the sand
We lay the first row of fruits on top, not too closely, but without leaving large gaps. Then we pour sand again, covering the watermelons by 2–3 centimeters, and lay the second row of berries. They should also be covered with a layer of sand. We make a brine by dissolving 800 grams of salt and 200-400 grams of sugar (to your taste) in every 10 liters of water. The proportion of watermelons and filling liquid should be 2:1.
Now pour the resulting moderately strong solution into a container, trying not to wash away the upper sandy layer - the workpiece should be completely hidden under it. As a result, you will not need either oppression or a cover. We leave watermelons in this form for 3 days at room temperature, so that inside, under the skin, the fermentation process begins. Then we move the barrel to the cellar, and the temperature at which our ambassador should be for the winter should not exceed 3 degrees Celsius.
Another recipe for harvesting watermelons for the winter is suitable for those who want to preserve the sweetness of these juicy berries. And this time we will not use the brine at all. We take fruits 1.5 times more than necessary for laying them in a barrel in several rows. We wash half and get rid of the stalks, and cut the rest and clean the pulp from them in small pieces, pouring the juice that stands out into a separate bowl.
Salty-sweet watermelon preserves
We put the first row of watermelons in a scalded barrel, and in the intervals between them and along the wall we pour the crushed core mixed with salt (it needs about 5–6% of the total mass of berries). Thus, we lay the next rows, covering the top one with pulp for a few centimeters. The barrel must be filled to the top. When the container is full, close it tightly with a wooden lid, in which there should be a hole with a cork. Pour the juice through this hole, cork it well and leave it warm for 4–5 days so that the workpiece ferments. For uniformity of the process inside, you can tilt and turn the barrel from side to side several times during the specified period.
Then the preservation can simply be laid and rolled back to the cellar, lowered into it and left until consumed. Such an ambassador can be stored for up to six months at a temperature not exceeding 3 degrees Celsius. According to this recipe, you can cook differently - it is easy to replace the pulp of watermelons with chopped one, which is laid on the bottom and along the walls, as well as on top of each layer. The only difference is that gauze is placed on top, which is pressed down with a wooden circle and oppression.
It is better to start the ambassador in the fall so that the watermelons do not sour in the heat, optimal time end of September or mid-October. During this period, almost all late varieties ripen, and you can choose the right berries. In addition to salt, you can add various seasonings if you want to get an unusual spicy snack. In particular, it is allowed to put allspice peas, celery root or herbs, chopped ginger, coriander and, of course, horseradish in such a preparation.
Salted watermelon
But if you want to get the natural taste of watermelon, it is better to refrain from adding spices and limit yourself to salt and sugar. As additional ingredients you can pickle apples or tomatoes with watermelons. The next thing to remember is that the fermentation process should proceed only at the first stage, at room temperature. The product should not ferment in a cold cellar, otherwise it will become inedible very quickly. Therefore, the lid must be tightly closed, but it is recommended to check the conservation from time to time and top up with fresh brine if necessary.
In addition, in order to avoid the appearance of mold on the bottom of the barrel, it must be placed on a wooden grate laid on a layer of dry sand. You can also add straw. You also need to ensure that mold does not appear on the surface of the salting, in which case it must be carefully removed, washed with a wooden circle and topped up with fresh brine. If the barrel is new, salt for pouring will need 10-15% more than indicated in the recipe - some of it will be absorbed by the wood.
- this is a dessert, then in winter this fruit easily turns into an unusual snack. He acquires various taste qualities and can become sour, spicy, salty and even spicy. It all depends on personal preference.
Watermelon contains many healing substances and trace elements that have a beneficial effect on human body. But how to salt watermelons for the winter in jars in order to preserve them as much as possible?
When marinating, for example, acetic acid destroys part useful compounds and vitamins. In addition, not everyone can eat foods with its content, especially for children whose hands are drawn to a treat at the sight of a watermelon. Replacing the conservation process with natural fermentation, we get natural product in own juice. Therefore, it is more useful to prepare salted watermelons in jars for the winter, then they can please the whole family.
Before deciding on a recipe for salting watermelons in jars for the winter, you need to choose the right product itself so as not to be disappointed in the taste of the finished dish and not get an upset stomach.
A watermelon with a yellow spot and a bright contrast of stripes most likely does not contain chemicals. And the rough, yellowish pulp, its uneven color, multi-colored seeds should alert: most likely the berry is stuffed with nitrates for quick ripening.
Of course, if you salt watermelons whole in barrels, they turn out to be juicier and differ in taste. But in the conditions of an apartment, this method of cooking becomes impossible. Therefore, there is nothing better than salting watermelons in pieces using bottles or jars (see).
Classic watermelon salting recipe with photo
Based on 3 liter bottle you will need:
- (how much will go into the bottle);
- 4 tbsp. spoons of sugar;
- 1 st. spoons of salt;
- 1 teaspoon of citric acid;
- water.
Cooking process:
For a recipe for salting watermelon in a jar for seaming, the bones from the pulp should be removed. During the fermentation process, a very active reaction occurs in them, which can lead to the explosion of the can. If the product is to be stored under nylon cover or in another non-sealed container, then such cleaning can be omitted.
Citric acid is often replaced with vinegar, unless it is contraindicated. Add it when pouring the finished brine into jars - 1 tsp. vinegar per 1 liter of product. Aspirin can also serve as a preservative. For each liter of container, 1 tablet is placed and filled with brine.
For this recipe You can use all kinds of spices. Watermelon loves the same spices as cucumber. It can be cherry or currant leaves, dill, garlic cloves, horseradish, ginger, allspice, Bay leaf, coriander.
For salting, it is recommended to use homemade watermelons without nitrates, since during fermentation the effect of poisons is enhanced. You should choose thin-skinned varieties with dense pulp, not overripe. If an unripe fruit is caught, do not throw it away. You can roll even greenish watermelons that have not gained sweetness. Brine with sugar will correct the situation.
But to keep, sometimes, there is not enough willpower. I want to test it soon ready meal and the workpiece opens before it is completely salted. How to pickle watermelons in jars for the winter so that you can enjoy them at any time? Watermelons with mustard can be consumed on the third day of preparation. If you stand them for a week, they will turn into a savory fragrant snack with rich taste.
Recipe for lightly salted watermelons with mustard
We wash the watermelon and be sure to peel it (so they will quickly salt).
We cut the fruit into circles, and then cut each circle into 4-6 triangles.
Pour salt, sugar and dry mustard onto plates.
Each piece is rubbed with mustard and dipped in salt and sugar. At will - pepper. 
We spread the watermelon in the bottle in layers.
We keep the salting at room temperature for a couple of days, and then we send it to the cellar or refrigerator.
Thus, lightly salted watermelons will turn out. If you want a more pronounced taste - sprinkle each layer of lined watermelon triangles a small amount salt and sugar.
It is better to start salting watermelons from September. The high summer temperature contributes to rapid and too intense fermentation, and watermelons can go sour.
Salted watermelons with honey
If the sterilization process is replaced by lubrication with honey, a natural preservative and an antibiotic, then watermelons will acquire a special fragrant aroma and an unforgettable taste.
Cooking process:
- Cut the peeled watermelon into pieces.
- Lubricate the walls of the jars generously with honey.
- Put in the watermelon pieces.
- Add well-washed currant leaves, a small piece of ginger and 2-3 chopped cardamom pods.
- Pour hot brine (per liter of water, 1 tablespoon of salt and sugar)
- After 2-3 days of fermentation, the brine should be drained, boiled and refilled.
- You can roll up the finished product.
Having learned how to properly salt watermelons in jars for the winter, please yourself with this cold preparation. winter evening. Moreover, the body during this period is sorely lacking useful substances. Contained in watermelon berries magnesium, potassium, phosphorus, iron, vitamins of groups B, P and C, will easily make up for some of the missing trace elements.
Hello dear readers. Today I will share with you a recipe for delicious pickled watermelons in jars, salted watermelons in a barrel, and in general watermelons for the winter. The recipe will not be one, but whole collection. And all of them are tested by us, parents and friends. They are similar in ingredients but different in proportions. This changes the taste ready watermelons. And just now it’s good to buy watermelons, the season, and the early frosts make them cheaper. fresh watermelons we were already full, so I wanted to make pickled watermelons in jars, since you can’t put a barrel in an apartment. In our barrel, parents salted delicious watermelons, along with apples. I remember that taste from my childhood.
But now everyone has already scattered from the parental nest, so they don’t do it in barrels anymore. Now they do in banks. Over the years of salting, parents adapted this recipe for jars, and besides, they not only adapted, but also improved the taste of the finished watermelon.
We will start with a recipe for pickled watermelons in liter jars, and we will make them sweet. Of course, not quite sweet, like jam, but sweetish in taste.
We bought two watermelons in the store, one is 8.5 kilograms, and the second is 11. What is trifles when such beauty, and even tasty. This is not the first time we take watermelons there, so we are confident in their taste. 
I start the preparation by warming up the cans, a kind of sterilization of the cans. I just pour 1/4 of just boiled water into the jar, cover it with a lid, and shake it over the sink. Then I just leave the jars of water. 
Now it's time to cut the watermelon. We pickle watermelons in jars in pieces, without peel. So more watermelons will fit in the jar, and trust our experience, they will be very tasty. And unlike fresh ones, they will keep their shape well.
We make the pieces arbitrary. If you want more watermelons to enter the jar, then use the usual plastic bottle, for cutting. I cut a 2 liter bottle, and with this device I cut a circle in a watermelon slice.
It is only desirable not to squeeze, but to make circular movements. So the piece will turn out even and beautiful. 
Then we divide this circle into half, and put it in a jar. Do not forget to drain the water. To make it so beautiful, you need to pick up a bottle equal in diameter to a jar. Our diameters didn’t exactly match, but I didn’t divide exactly by half, but shifted the center to the side.
Then I got tired of cutting in circles, and I did in simple pieces. I tried to make different pieces in each jar, for a change. 
This is the beauty we have. On average, 600 grams of watermelon fit in one jar. As you can see in the photo, we had juice at the bottom of the jar, it can be drained. But I recommend this watermelon juice Do not pour, but drain and just drink. This is very good for our health. 
When the watermelons are already in the jars, you can also prepare the brine. In any case, that's exactly what I did. For this we need.
Pickle No. 1 (for 4 liter jars)
- 1.5 liters of hot boiled water
- 50 grams of table 9% vinegar
- 3 tablespoons of sugar (75 gr.)
- 1.5 tablespoons of salt (45 gr.)
A full spoon holds 40 grams of salt, this is if with a maximum slide. We do not take the maximum slide, but a good spoon with a slide. It turns out 30 grams.
I say everything exactly, as I weigh all the ingredients. We mix all this, and we can pour it into jars.
Of course, you can add pepper, and fruit sprigs, and different spices. But this is a simple recipe for pickling watermelons, and very tasty. We now prefer this recipe.
This amount of brine is enough for 4 liter jars, even a little remains. I just packed the pieces tightly. Yes, and in the pan we only fit 4 cans. And now we need to sterilize them for 20 minutes. 
We put a towel at the bottom of the pan, or, as in our case, a dumpling. It just matches the diameter of the pan.
This is done so that the jars do not burst during boiling. We put the jars in a saucepan and fill with water almost to the very lid. Well, or on the edge of the pan.
It doesn't have to be water up to the lid. The main thing is that the watermelons warm up well during sterilization.
And more importantly, don't put hot cans in cold water, or vice versa. The temperature should be approximately the same. Otherwise, the banks may burst due to temperature differences. 
We sterilize watermelons for 20 minutes from the moment the water boils. It is not necessary that the water boil violently. When it boils, reduce the fire.
After sterilization, we roll up the jars and put them in the bath. This is when the bank is placed upside down and wrapped. You can use an old jacket, or, like ours, a baby blanket. 
We leave to cool. Banks must cool down to room temperature usually takes more than a day. Depends on the number of cans you wrapped. Larger volumes cool down more slowly. And here already finished products on photoshoot. 
But since we bought two watermelons, we will use the second one for the second recipe.
Recipe for delicious pickled watermelons in 3 liter jars
These watermelons marinated in jars with vinegar can be closed not only in 3 liter jars. But today I will explain on the volumes of these cans. 
Here is our finished product. In the photo, the brine is a little unclear, this is due to the fact that the banks were rearranged. It's just that there is a watermelon sediment at the bottom, so it rose when carried. 
I didn’t show in the first recipe how we start cutting watermelon, I’m correcting it. We tried to cut pieces of even thickness. So all the pieces will be the same. But this is optional.
We put slices of watermelon in 3 liter jar. On average, about 2.2 kilograms of watermelon is placed in a jar. It turned out that the watermelon, which weighed 8.5 kilograms, almost all fit into two 3 liter jars. 
Let's make a pickle now. According to this recipe, watermelon turns out to be sharp, just the perfect snack.
Brine No. 2 (for two 3 liter jars)
- 2 liters of water
- 50 grams of vinegar
- 2.5 tablespoons of salt (75 gr.)
Fill the watermelons with brine and set to sterilize for 20 minutes.
As in the first recipe, sterilize for 20 minutes from the moment of boiling. It is not necessary to increase the sterilization time, the main thing is to notice the time not from the moment of setting on fire, but from the moment of boiling.
And I have already prepared auxiliary devices. On the left is a clamp for getting hot cans, and on the right is a seamer. And I always roll up on a towel so that the jar does not slip on the table or chair. 
I repeat once again, but according to this recipe, pickled watermelons are sharp, very similar to barrel ones.
Marinated watermelon with apple cider vinegar
This recipe is slightly different from the previous ones. In this recipe, we do not make the brine separately, but pour all the ingredients into a 3 liter jar.
First, we impose watermelons, you can even with a skin, this is an amateur. We fall asleep salt, sugar, and pour apple cider vinegar. Pour boiling water to a full jar, set for 20 minutes to sterilize.
Apple Cider Vinegar Recipe Ingredients (for one 3 liter jar)
- 4 tablespoons of sugar (100 gr.)
- 1.5 tablespoons of salt (45 - 50 gr.)
- 100 grams of apple cider vinegar
The taste of these watermelons is very similar to the recipe with syrup No. 2, only a little sharper. Apple vinegar not heard separately. In any case, the parents did not notice the difference. And here almost all the recipes are tested by parents.
Our recipes for pickled watermelons do not end there. Next recipes without vinegar, in a barrel.
When salting watermelons in a barrel, there are rules that must be followed.
- Small watermelons are taken, not overripe, and not green (parents always salted the “light” variety grown in their garden)
- Do not pour hot water (these are not pickled watermelons)
- Put only whole watermelons in the barrel (cut watermelons deteriorate during long-term storage)
- From above, watermelons are covered with oppression so that the watermelons are completely covered with brine. Well, or you can use a cloth, cabbage leaves or fruit (currant, cherry, apple tree).
- In a barrel, usually when salting watermelons, thick mucus forms if the room is warm. This is a natural process, and if a layer of leaves lies on top, then the watermelons will not rot, and the leaves can be thrown away. Ideally, oppression.
The first recipe for barreled watermelons
According to this recipe, parents often covered whole watermelons in a barrel. To do this, watermelons were packed tightly in a barrel, but did not choke. A brine was made, based on a bucket of water.
Pickle No. 1 for barrel watermelons
- 10 liters of spring water
- 1 cup sugar, 250 grams (about 220 grams)
Now all watermelons are poured, and oppression is set. You can try watermelons in about three weeks.
This is the easiest recipe for salting watermelons. But parents salted them for more than one year. And I remember how they poured cabbage and apples.
Of course, they didn’t eat cabbage later, but the taste was pleasant. Apples were also interesting in taste, but we also fermented apples separately. Pickled separately were much tastier.
The second recipe for barrel watermelons
This year our parents were visited by their friends. So they brought with them two salted watermelons.
Parents liked them so much that they took the recipe from friends. It is very similar to the recipe they made, but the taste was different in better side. Or maybe they just got tired of their own.
Watermelons are put into the barrel, but not just laid, but in layers. We put a layer of grated cabbage, whole watermelons on them, then again a layer of cabbage, and grape leaves on top of the cabbage, in one layer. And then again a layer of watermelons.
And so to the very top of the barrel. Top with a layer of cabbage, leveling, and several layers of grape leaves. On top of the leaves they put a cloth. Fill with brine and put oppression.
Pickle No. 2 for barrel watermelons
- 10 liters of spring water
- 2 cups salt, 250 grams (about 500 grams)
- 2 cups sugar, 250 grams (about 440 grams)
According to the parents, they really liked this recipe, moderately sharp and moderately salty. And with unusual taste. FROM grape leaves they haven't tried it yet.
If you don’t need so much, but you want to try salted watermelons, then you can make them according to the following recipe.
Recipe for salted watermelons without vinegar
This recipe is not made for the winter, but for now. Made without vinegar, without sterilization, and of course without rolling. It is made in jars, you can even in liter.
We used to do this before when we bought watermelon, ours always ripened later, and it turned out to be either not sweet, or generally only pink. This watermelon is perfect for this recipe.
We then cut it into pieces, put it in a 3 liter jar if the watermelon was large, and in a liter jar if it was small. And filled with warm brine.
Brine for watermelons per liter of water
- One liter of boiled water
- Tablespoon of sugar
- Tablespoon of salt
We prepare the brine like this, pour boiling water, mix everything well and leave to cool. We put watermelon in pieces in a jar, we usually did it with a peel, and between the pieces we put a few cherry leaves, a few blackcurrant leaves, a sprig of dill and a clove of garlic. It is advisable to cut the garlic into pieces.
You can put twigs instead of leaves. They will also give good flavor. Pour all this with warm brine, cover with a lid, and set to ferment at room temperature.
After about 3 - 4 days, watermelons can be tasted. The taste is quite original, but tasty. If anyone loves salted watermelons, then he will appreciate this recipe.
Such a selection of watermelons for the winter we have gathered.
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