The recipe for pickled watermelons is very specific and not for everyone, because not everyone likes salted watermelons. But I can't imagine how you can survive the winter without canned watermelon. A proven recipe, from my grandmother, a master of rolling and twisting for the winter. The entire process of seaming watermelons for the winter should not be disrupted, since the jars may then swell and all the work will be in vain.
For 1 watermelon of 10 kg you will need 8 2-liter jars and about 8 liters of water for brine.
Ingredients:
- 1 large watermelon for about 10 kg.
To prepare 1 liter. brine:
- 1 tbsp. salt;
- 1.5 tbsp. Sahara;
- 1 tsp ascorbic or citric acid.
Spices for 1 2 people liter jar:
- 2 sprigs of celery;
- 6 cloves of garlic;
- 4 black peppercorns;
- 2 peas allspice;
- 2-3 dill inflorescences.
Pickled watermelon recipe
1. Wash the jars very carefully. At the bottom of each we place 2 sprigs of celery, 4 black peas and 2 allspice peas. We take half the garlic, that is, 3 cloves, cut it into several parts and also throw it into the bottom of the jar.
2. We fill the pots with water at the rate of approximately 1.3 liters of water per 1 2 liter bottle. It is very important to remember the capacity of the pans you use. Initially, we take more water, the remaining boiled water and later the brine from it is better to leave in the pan, than then, if there is a shortage of water, boil it separately, violating the proportions of the brine. Place the pots of water on high heat.
3. Wash and cut the watermelon as in the photo. You should get such narrow triangles that they would fit into the neck of the jar. If necessary, cut off pieces of crust.
4. Place the chopped watermelon vertically in jars. The watermelon pieces should fit snugly against each other.
5. By this time the water should already boil. Fill the jars with watermelons with boiling water to the very top. Cover with lids and leave for 30-40 minutes.
6. Pour the water back into the pan. Place 3 cloves of garlic on top of the jars.
7. Sterilize the lids for the jars. Place them in a small saucepan with water and boil.
8. Prepare brine from water drained from watermelons. Add 1 liter. water 1.5 tbsp. sugar, 1 tbsp. salt and 1 tsp. ascorbic acid.
9. Bring to a boil and first fill 1 jar with boiling brine to the very top.
10. Immediately cover the jar with a lid and roll it up.
We do the same with the rest of the bottles, and it’s convenient to ask someone to help you: fill the bottle with boiling water, cover it with a hot sterilized lid, roll it up, turn it over and take it to a warm place. You also need to listen to how well the bottle is rolled up and whether the cap is leaking air. We place the rolled up jars on a blanket with the lid down, close to each other. Wrap it well and leave it in a blanket for a day. Important! Only rolled up pickled watermelons should be kept in a warm place without drafts. After a day, you can turn them back over and remove the blanket. Check the jars periodically for another week to ensure they do not explode. If the lids begin to swell, it means that the sealing process has been disrupted in some way. The brine should be drained from the bottles and digested a couple of times before rolling up.
Have a delicious and warm winter! 🙂
Those who want to know how to pickle watermelons should consider several popular recipes with photos and choose a decent one. Soft pulp watermelon allows it to freely absorb all the components located next to it.
The benefits of watermelon
Brightly rich is not only sweet and delicious fruit, it is still very useful. Before pickling watermelons, you must first become familiar with its positive properties.
Firstly, watermelon is rich in folic acid, which affects blood formation, as well as the regulation of all chemical processes in organism. It is watermelon that is famous for its abundance of folic acid more than all other vegetables or fruits.
Secondly, the iron found in the red fruit replenishes its deficiency in the body and treats anemia.
Third, useful microelements have a beneficial effect on people with diabetes.
Fourthly, the fiber contained inside the watermelon removes cholesterol.
Fifthly, vitamins B1, B2, C, PP, fructose, carotene and other positive substances are found in the berry in question.
From August we begin to enjoy the sweet taste of watermelon, but everyone knows very well that the fruit does not grow all year round. Therefore, you need to make pickled watermelons in jars for the winter. During storage, part useful substances, of course, will disappear, but the main one will remain. Canning is a simple process that takes up to an hour. In addition, such provisions are quite cheap. It does not require additional expensive ingredients, just watermelon from the garden, vinegar, salt and sugar. Canning jars can be selected in any size, depending on the number of family members.
Marinated watermelons with sterilization
To prepare delicious pickled watermelons in jars for the winter, you need to take 2 kilograms of watermelons. The resulting food will have a salty taste. The ingredients for the marinade include a liter of water, 3 tbsp. spoons of sugar and 1.5 tbsp. spoons of salt. To store preserves, you need citric acid; for this amount of ingredients you will need 1 heaped teaspoon.
Cooking process:
1 teaspoon of citric acid is mutually replaced with 9% vinegar, in the amount of 50 grams.
Pickled watermelons without sterilization
To pickle watermelon quickly, you need to exclude the sterilization procedure, but then you should strictly follow all the listed preparation steps. Pickled watermelons without sterilization have a sweet and sour taste. For the recipe you will need 10 kg of watermelons with peel. They should fit into 6 liter jars, so they should be sterilized in advance. For brine, 0.7 liters should be prepared for each jar. ordinary water from the tap and 1 tbsp. a spoonful of salt, sugar and vinegar.
Cooking process:
If desired, you can add nutmeg, cloves or other spices.
Marinated watermelons with aspirin
To prepare pickled watermelons with aspirin, you need to sterilize 3 liter jar and wash 2 kilograms of watermelons. The brine will require 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 2 aspirin tablets - all this will dissolve in 1 liter of water. Allspice and black peppercorns can be used as spices.
Cooking process:
From watermelon seeds You don't have to get rid of it. They give aesthetic appearance and do not interfere with storage at all.
Marinated watermelons with citric acid
To get pickled watermelons with citric acid, you need to prepare 2 kilograms of watermelons. For the marinade you need 1 liter of water, in which 1 tbsp will be diluted. spoon of salt, 2 tbsp. spoons of sugar and half a teaspoon of citric acid. The aroma will be added by black peppercorns, the amount of which is taken to taste.
Cooking process:
Marinated watermelons with garlic
For those looking for an unusual taste, we offer step by step recipe with pictures of pickled watermelons with garlic. The finished dish has a garlicky bitterness and a salty taste. To harvest, wash 1.5-2 kilograms of fruit. Peel the garlic clove. For the marinade you will need 50 grams of salt, 80 grams of sugar and the same amount of vinegar.
Cooking process:
The most discussed above were popular recipes how to pickle watermelons for the winter. There are many options for canning this fruit, but they all rely on the usual standard preparation steps provided in these lists. Many housewives fantasize on their own and add their own spices to taste, deviating from the recipe. The result changes to better side According to taste, the main thing is not to overdo it. Delicious winter preparations to you!
Video recipe for marinated watermelons with heavenly apples
Preface
For pickling, you can take only ripe fruits without damage, preferably with thin crust. Best time for cooking - at the end of October, since this unusual dish can be stored for only a few months and only at low temperatures. To pickle fruits in a barrel, it is advisable to use only ripe and identically shaped watermelons late varieties. On average, one watermelon should weigh about three kilograms.
Pickling ripe watermelon fruits in a barrel
Wash the watermelons thoroughly and prick each of them 10 times. different places using a wooden stick. This way they will be better saturated with brine, the fermentation process will be accelerated, and the taste will be more pronounced. Prepare: wash and dry it thoroughly, after which you can proceed. Carefully place the fruits on the bottom of the barrel and fill with the prepared brine: for every 10 liters of water there is 800 g of salt. It is not necessary to add any spices, since the appetizer will turn out great as is. We first cover the prepared barrels with gauze and then with a wooden lid. Watermelons can be stored in any cool place - they will be ready in about a month.
Watermelons can also be salted in regular glass jars any volume. Wash the fruits thoroughly, cut off the thin rind, and cut into medium pieces. Many housewives decide to leave the rind, but in this case the sterilization process takes about 20-30 minutes, but if the watermelons are without rind, only 10 minutes. There are several recipes for this pickling. We will look at them all, and you will choose the one most suitable for yourself.
Method 1
This recipe calls for the use (for each liter of water):
- 1 spoons of sugar;
- 1 spoon of vinegar (9%);
- 1 spoon of salt.
Carefully place the watermelon cut into pieces into the jars, add salt and sugar. Pour boiling water over everything and sterilize the jars for 10 minutes. After this, pour vinegar into the container and roll up the jars.
Method 2
For a 3-liter jar, prepare three aspirin tablets and two tablespoons each of salt and sugar. First, the jars should be sterilized, after which fruit slices are placed in them, topped up hot water. After this, take a short 10-minute break, pour the settled water into a separate saucepan, add the remaining ingredients there and boil again. We put aspirin in a jar, pour in the resulting brine and roll up the containers.
Pickling watermelon in a glass jar
Method 3
To prepare one can of pickled watermelon we will need:
- spoon of salt;
- two spoons of sugar;
- spoon 70% vinegar essence.
We rinse the jars thoroughly, but do not sterilize them yet. We put them in watermelon pieces, sprinkle salt and sugar on top, pour in vinegar and clean water. Closing the container metal lid and sterilize for about 40 minutes.
Method 4
This recipe may seem a little strange at first due to ingredients like honey and horseradish, but the taste amazing dish you will never forget. To prepare, take:
- 1 spoon of honey;
- 30 g horseradish;
- 3 aspirin tablets;
- 1 spoon of salt.
Sterilize the containers, place horseradish cut into thin slices on the bottom, and watermelon on top. You also need to pour the rest of the ingredients into the jar, pour boiling water over it and roll it up. After this, wrap the containers with pickled watermelon and wait until they cool.
But what if you are expecting guests in a couple of days and would really like to treat them? unusual dish? There is one great recipe quick salting. The instructions for preparing pickled fruits are as follows:
- Cut the watermelon into medium-sized pieces.
- Pour two tablespoons of salt, a spoonful of sugar and dry mustard on the table, mix the ingredients.
- Manually rub each slice with the dry mixture.
- We put all the pieces in a pan, put the press on top and send almost ready dish in the refrigerator for two days.
For salting watermelons in this way, we use fine-grained river sand - no other sand will do. Pour sand into a large basin, add cold water and rinse thoroughly, stirring with a wooden stick. After the first rinse, follow the water along with foreign impurities. Repeat cleaning the sand at least two more times until only sand remains in the container and the water is clear.
Pour sand into the bottom of the barrel in a layer of up to 10 cm, place watermelons on top. At the same time, remember that there should be a distance of at least 2 cm between the walls of the barrel and the fruits. A layer of sand about 5 cm thick is again poured on top and the fruits cut into pieces are again placed on top. So fill the entire barrel, and the last layer of sand should be at least 20 cm. Next, prepare the brine - take 500 g of salt per 10 liters of water. Fill the filled barrel with brine. It is important to remember that sand absorbs liquid rather slowly, and therefore brine must be periodically added so that it covers the sand.
A barrel of sand for pickling watermelons
If you see that while adding brine the watermelon layer is “bare”, you will have to add more sand, otherwise salting the watermelon will not work. Absorption of the brine takes about three days.
When storing watermelons, be sure to occasionally check that there is at least a 10 cm layer of brine on top of the sand at all times. Otherwise, your fruits will simply become moldy. By the way, this recipe more suitable for preparing watermelons with a thick rind - fruits with a thin rind may tear when removed from the barrel, sand will get inside, and as a result they will become unsuitable for consumption. Fruits salted in this way can be stored for almost six months without losing their taste.
Another unusual recipe using cabbage. You will need small, strong watermelons weighing about 2 kg. Wash the fruits thoroughly before storing. Then place salted and pre-sauerkraut cabbage in a layer of up to 10 cm at the bottom of the barrel, and watermelons on top. The resulting voids between the fruits must be filled with cabbage. The last layer is sauerkraut. Cover the watermelons with clean gauze, place a press on top and store the barrel in the cellar. Watermelons salted in this way can be stored for no more than three months. By the way, similar recipe used for cooking.
Watermelons with sauerkraut
Another interesting recipe involves pickling along with apples. First, prepare the brine - take 800 g of salt per bucket of water. Next, we proceed in exactly the same way as in the previous method: we put strong fruits in the barrel, fill the voids between the fruits with apples, but the free space between the watermelons and the walls of the barrel must be filled with purified river sand. As the barrel is filled with watermelons, pour brine into the container. The top layer of fruit is covered with sand in a layer of 35 cm and filled with brine. Store barrels in a cool place.
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 the 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 be used not only for jam, but also salted, I suggest starting with classic recipe pickling. 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 until 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.
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