Recipe for delicious canned watermelons. Canned watermelons for the winter in jars

Almost everyone loves sweet watermelons, incredibly juicy and sugary inside. Some housewives even manage to stock up on delicious pickled watermelons for the winter, which decorate family feasts on frosty evenings.

Depending on preference, pickled watermelon can be made sweet or salty with a slight sourness. There are quite a few options for preparing melons; let’s look at some of the most popular recipes. Pickled watermelons in jars for the winter are delicious and always on hand at any moment.

Pickled sweet watermelons for the winter

How to pickle watermelon for the winter? Let's figure it out. This is the most common recipe for pickling watermelons with a sweetish flavor. A very appetizing roll with a rich taste and pleasant aroma.

Necessary products for a three-liter container:

1 medium watermelon;
2 sprigs of fresh parsley;
50 ml regular vinegar;
3-5 garlic cloves;
3 tbsp. sugar;
4 leaves each of cherry, oak and black currant;
1 tbsp. salts.

How to pickle watermelons in jars recipe:

Wash the jar thoroughly with soda, rinse under running water, and steam for sterility. Hot steam will kill all pathogenic microorganisms.
Wash the watermelon and cut into medium triangular pieces about two centimeters thick. The larger the fruit, the more pieces we will get.
We place spices on the bottom of the jar, then tightly lay triangular slices in layers.
Pour the contents with one and a half liters of boiling water. Leave the workpiece to cool for 35-40 minutes. If you can preserve melons in liter jars, then cooling will take much less time (a liter jar needs 0.5 liters of water).
After cooling, drain the water. It is convenient to use a nylon cover with slots. Place the pan with the syrup on the fire to boil again.
Fill the jars with hot liquid a second time and leave to cool again for the same amount of time.
Drain the cold syrup and boil it a third time. Add spices and vinegar to the water. Boil the marinade, pour in the preparation, and seal the container with sterile tin lids.
We put the jars upside down, cover them warmly, and leave them like that for a couple of days, i.e. We subject it to so-called cold sterilization.
We store the workpiece in the pantry or basement.

Recipe for pickled watermelons in jars for the winter

This harvesting method is distinguished by the absence of peel on watermelon slices. This allows you to fit more product into the jar. In addition, eating such a dish is much more convenient. The snack can be eaten just like that, or can be used to prepare snack canapés or sandwiches.

Necessary products (for a three-liter container):

1 ripe melon berry;
75 gr. white sugar;
60 ml ordinary vinegar (9%);
1500 ml filtered water;
25 gr. table salt.

How to pickle watermelons in jars for the winter:

Wash the fruit thoroughly with a brush to remove all dirt and soil particles. Wipe it with napkins and remove the peel.
Cut the resulting pulp into arbitrary medium pieces so that they fit in the jar. If possible, remove all the seeds so that they do not interfere with enjoying the snack.
Place the main ingredient in a sterile jar.
Separately prepare the marinade filling. Add boiling water with salt and sugar, simmer the marinade for a couple of minutes until the spices dissolve.
Fill the container with the filling, wrap it up, and heat the fruit for 5-6 minutes. Then drain the liquid back. After bringing the marinade to a boil, pour the watermelon again. We repeat a similar process again. When we boil the marinade again, pour in table vinegar, fill the contents to the very top of the jar, and cover the neck with the lids.
Place the container in a pan with warm water, the level of which should reach up to the hanger of the jar. We sterilize the workpiece for half an hour and roll it up. Cool in an inverted position, covering with a warm blanket.
We store the seaming in the basement so that it is dark and cool.

Pickled watermelons in liter jars with citric acid

Melons pickled for the winter with citric acid are considered the safest harvesting method, because... Watermelons are a rather “unpredictable” raw material for seaming. Sweet and salty slices can be served as an independent snack or added to various salads. Pickling watermelons in jars is very easy, and the result is amazing!

Necessary products (for 2 liter jars):

1 large watermelon;
2 dill inflorescences;
2-3 leaves of horseradish;
1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

1.5 tbsp. table salt;
2 bay leaves;
2 tbsp. sugar;
5 pieces. pepper

Marinating watermelons in jars for the winter recipe:

Wash the watermelon thoroughly and cut into pieces. We select the size of the pieces so that they fit in the jar.
Place clean horseradish leaves and dill caps on the bottom of sterile jars.
Cut the peel off the watermelon slices. Place the pieces tightly into jars.
The required amount of marinade depends on the size of the pieces and packing density. To accurately determine the displacement, fill the jar of watermelon with cold water to the very top. Then pour the water into a clean saucepan.
For each liter of water add 1.5 tbsp. salt and 2 tbsp. sugar. Bring the marinade mixture to a boil, adding peppercorns and bay leaves in the process.
Fill the contents of the jars with hot marinade filling, cover with lids, and set to sterilize for 20 minutes.
Before sealing the lids, pour lemon into each jar: 1/2 teaspoon for a liter jar, 1 teaspoon for a three-liter jar.
We place the sealed container upside down, wrap it warmly, wait for the twist to cool completely, without changing the position of the cans.

Marinating watermelon for the winter

A rather unusual and less common recipe for preparing melons for the winter. However, despite this, the snack turns out very tasty and aromatic.

Products:

1 melon berry (3 kg);
3 tbsp. honey;
1 tbsp. non-iodized salt;
1 tbsp. sugar;
12-14 leaves of black currant and cherry;
60 ml regular vinegar;
1500 ml of clean drinking water.

How to pickle watermelons in jars for the winter:

It is better to use liter jars for pickling. Wash the glass container thoroughly with soda, rinse it, and sterilize it over hot steam.
Cut the washed berries into small slices and remove most of the seeds. If desired, you can cut off the peel. Place the watermelon tightly in a sterile container.
Fill a suitable container with water and boil it.
Fill the jars with hot water and leave to warm up for 10 minutes.
Drain the water and, after boiling again, pour it into jars and hold for 5 minutes.
Pour out the water again, add spices, honey and spices. Boil the marinade mixture.
For the third time, fill the watermelons with hot brine and roll them up with tin lids. Cool the preserved food by turning it upside down and wrapping it warmly.

Marinated watermelons with tomatoes and mustard

Watermelons, just like tomatoes prepared according to this recipe, have a very rich, bright taste and aroma. The appetizer turns out sour with a spicy note.

Required Products:

2-3 kg of tomatoes;
3 tsp. powdered mustard;
2-3 kg of ripe watermelon;
3 des.l. garlic (1 des. liters of chopped garlic per three-liter jar);
9 bay leaves (3 pieces each);
1 tbsp. dill seeds;
30 pieces of black pepper (10 peas each);
1.5 tbsp. non-iodized salt per liter of water;
3 tbsp. vinegar essence;
3 tbsp. sugar.

Cooking instructions:

Rinse watermelon and tomatoes in clean water. Leave the tomatoes whole (it is better to use small fruits with a thick skin). Cut the watermelon into large cubes or whatever you like. So that they fit into the neck of the jar.
Peel the garlic, grate it on a fine grater, turning it into a paste.
Wash the seaming jars well and sterilize them.
First, put peppercorns and bay leaves into each jar.
Now, alternating layers, fill the jar with the main ingredients.
Bring some water to a boil in a saucepan and pour boiling water over the jars of vegetables. After 10 minutes, drain the liquid and boil again, adding dill seeds, sugar and salt.
Add mustard powder, grated garlic, vinegar to each jar. Pour boiling marinade mixture over everything, screw on the lids, and cool under a blanket.

Marinated watermelons with aspirin

Aspirin tablets are often added to winter preparations, which act as a reliable preservative. This twist does not need to be further sterilized. So pickled watermelons with aspirin will be properly stored without any force majeure.

Required Products:

1 watermelon (10-12 kg);
3 tsp citric acid;
3-5 tbsp. sugar;
9 tbsp. rock salt;
9 aspirin tablets.

Delicious pickled watermelons in jars:

First, prepare the jars: wash, rinse, and sterilize over hot steam for a quarter of an hour.
Cut the cleanly washed watermelon into slices, cut off the peel, leaving a little of the white part so that the pieces keep their shape. It is better to remove most of the seeds.
Place watermelon slices in jars and fill them with boiling water. We warm the fruits for about 10 minutes, pour the water back, and put it on the stove.
In each three-liter jar we put 3 aspirin tablets, 1 tsp. citric acid, salt and sugar. Depending on your preference, you can add more or a little less sugar.
Refill the contents of the jar with boiling water and immediately seal the jars with tin lids.
Turn the canned food upside down, wrap it warmly and leave it like that until completely cooled.
You can enjoy watermelons from a jar within a month, when they are thoroughly marinated.

Such winter preparations from striped berries are quite unusual, because... They have a very specific and original taste. But despite this, the snack will very quickly find its fans among your family members. Bon appetit everyone!

South Africa is considered the birthplace of watermelon. Even in ancient Egypt, these sweet watery fruits were grown and eaten. Nowadays, melons are grown all over the world.

The pulp contains many useful minerals and acids. It has a tonic and diuretic effect on the human body. Read more about the benefits and harms of watermelon.

The season when you can enjoy fresh watermelons is short, and people have learned to prepare watermelon for the winter. This process is labor-intensive, but it will be time well spent. The preparations will allow you and your loved ones to enjoy the taste of this bright summer product during the long winter.

Salted watermelon for the winter in jars

The taste of watermelon pulp is a little unusual, but your loved ones and guests will surely enjoy this snack.

Ingredients:

ripe watermelon – 3 kg;
water – 1 l.;
salt – 30 gr.;
sugar – 20 gr.;
citric acid – ½ tsp.

Preparation:

The berries must be washed and cut into slices approximately 3 centimeters wide.
Next, cut these circles into slices that will be convenient to remove from the jar.
Place the prepared pieces in a large (three-liter) jar and fill with boiling water.
Let stand for a while and drain. The second time, the filling is done with ready-made brine with salt and sugar. Add a little citric acid.
Bury your blanks as usual with screw caps or roll up with a machine.

Your men will appreciate slices of salted watermelon as an excellent snack for vodka. But this recipe allows you to preserve watermelon for the winter as fresh, and therefore everyone will like it without exception.

Pickled watermelon

With this quick method of preserving watermelons, you can do without sterilization. It keeps well all winter.

Ingredients:

ripe watermelon – 3 kg;
water – 1 l.;
salt – 1 tbsp;
sugar – 3 tbsp;
garlic – 1 head;
spices;
acetylsalicylic acid – 3 tablets.

Preparation:

In this version, the watermelon pulp is peeled and cut into small square or rectangular pieces. It is also better to remove the seeds.
Place in a clean container and pour boiling water over it for a few minutes.
Pour the water back into the saucepan, add salt and granulated sugar and bring to a boil again.
During this time, add garlic cloves, allspice, bay leaf and a piece of peeled horseradish root to the jar.
If desired, you can add spicy herbs, mustard seeds, and hot pepper.
Fill with brine and add three aspirin tablets.
You can close them with screw caps or seal them tightly with regular plastic ones.

Prepare 3 kg of watermelon.

Preparation:

The watermelon is washed and cleared of peel and seeds.
Cut into small pieces of arbitrary shape.
Set the freezer to the lowest possible temperature in advance so that the freezing process is very fast.
Place watermelon wedges on a flat tray or cutting board. There should be a distance between the pieces so that they do not stick together.
Cover the surface with cling film just in case.
Place in the freezer overnight, and then the frozen pieces can be placed in a suitable container for further storage.

You need to defrost this watery berry slowly, in the refrigerator.

Winter jam is also made from watermelon rinds, but this recipe is made from the pulp of the striped berry.

Ingredients:

watermelon pulp – 1 kg;
sugar – 1 kg.

Preparation:

Watermelon pulp must be cleaned of green peel and seeds. Cut into random small cubes.
Place in a suitable container and cover with granulated sugar.
You can leave it in the refrigerator overnight to allow the juice to appear. Or for several hours on the table.
We put our mixture on the fire for 15 minutes, periodically stirring gently and skimming off the foam. Let it cool completely and repeat the procedure several times.
When the jam is ready, fill sterile jars with it and close it using a special machine.

The jam retains its bright color and is suitable for family tea drinking as an independent dish. Or you can add sweetness to yogurt, cottage cheese or vanilla ice cream.

Since ancient times, housewives in Central Asia have been preparing this unusual dish for us - nardek, or watermelon honey. Nowadays it is prepared wherever this huge sweet berry is harvested.

watermelon – 15 kg.

Preparation:

This amount will yield approximately one kilogram of nardek.
Separate the pulp and squeeze the juice through several layers of gauze.
The resulting juice is filtered again and placed on medium heat. You need to cook, stirring constantly and skimming off the foam for several hours. When the juice has reduced to about half its original volume, turn off the heat. Leave until completely cool. It's best to refrigerate overnight.
In the morning the procedure should be repeated. The preparation process takes several days. Readiness is determined by the principle of jam - the drop should hold its shape on the saucer.
The product becomes viscous and really resembles honey.
Pour into jars and store in a cool, dark place.

Many people love watermelons and this is not surprising. After all, they are quite juicy and have good taste. Interest in this berry is not lost even in winter, so some housewives prepare canned watermelons to decorate their table even in winter.

Not everyone knows that watermelon can be preserved. There are many different ways to prepare watermelon stock and they are all different from each other. However, it is recommended that you read only the most popular recipes to understand how to pickle watermelons.

What you need for preservation

Before preparing pickled watermelons in jars for the winter, you should familiarize yourself with what you will need for this. You need to prepare in advance:

Juicy and ripe melon berries. For harvesting for the winter, it is recommended to use the sweetest varieties.
Glass jars. It is recommended to marinate watermelons in liter jars. Before pickling watermelons, containers must be thoroughly washed with soap, rinsed and sterilized.
Lids and seaming machine for sealing canned food.

Sterilization of jars and lids

Using a microwave oven

Some housewives use microwave-sterilized containers to prepare watermelons for the winter. To do this, the jars are filled one third with water and placed in the oven for 5-10 minutes. In this case, the microwave power should be 700 watts.

Steam

Quite often, winter twist is rolled into jars that have previously been steamed. This sterilization method is very simple. To prepare the containers, place a small saucepan of water on a gas stove and bring to a boil. Cover the surface of the pan with a sieve and place the jar on it.

On average, the process lasts 10 minutes. However, if the preservation is stored in 3 liter containers, then it is better to increase the processing time to 20 minutes.

Oven application

Many people, before storing a watermelon in a jar for the winter, sterilize it in the oven. This method is very popular because it can save a lot of time. For processing, several jars are placed in the oven, heated to 120-150 degrees. The process lasts about 15 minutes, after which watermelons can be preserved in them.

Lids processing

Lastly, the lids are prepared. First you need to wash them with a soda or soap solution, after which each seaming lid is lowered into boiling water. After a few minutes it can be taken out and dried.

It is very important that rust-free lids are used during sterilization, as its presence can ruin the preservation.

Classic recipe

This recipe for pickled watermelons in jars for the winter is the most popular among most housewives. With its help, you can prepare a rather tasty roll, which will be distinguished by its sweetness and pleasant aroma. To prepare the dish you will need the following ingredients:

two fresh watermelons;
three sprigs of parsley;
40 ml vinegar;
90 g sugar;
head of garlic;
40 g salt;
several leaves of currants and cherries.

Creating canned watermelon for the winter begins with preparing the jars. They should be steamed and rinsed with cool water in advance. This is done in order to get rid of all harmful microorganisms. Then you should start cutting watermelons. Small pieces are made from them, which should be immediately placed in containers. You also need to put spices and other ingredients there. After this, everything is filled with a liter of hot water and infused for 30 minutes. This time will be enough for the marinade to cool.

If you preserve in liter jars, they will cool down several times faster.

When everything has cooled completely, the liquid will have to be drained. To simplify this process, it is recommended to use a nylon cover with holes. Then fill all the jars with hot water again and marinate all the ingredients again. After this, the syrup is drained, boiled and poured again. The preservation is infused for several minutes, after which it can be rolled up.

Rolled containers are stored in a warm room for several days. After this they are transferred to the cellar.

Sealing into three-liter jars

There is a recipe for watermelon for the winter specifically for three-liter containers. It is slightly different from the classic recipe discussed earlier. To preserve watermelons in such jars you will need the following ingredients:

sweet watermelon;
80 g sugar;
liter of water;
30 g salt;
70 ml vinegar.

Preparing pickled watermelons for the winter begins with preparing the fruits. They must be washed well in advance and any remaining soil removed from their surface. Then the watermelon skins are peeled off and the pulp is cut into several small pieces. To make watermelons pickled in jars tasty for the winter, you should completely remove the seeds from the pulp. After this, all the chopped pieces are distributed into jars.

Then you should start creating a delicious marinade. To do this, add several liters of water to a bowl or pan, into which you need to pour sugar and salt. The mixture is stirred for several minutes, after which you can add some spices to it. The liquid is boiled until the spices are completely dissolved.

The container is filled with the prepared liqueur and wrapped tightly for a few minutes. After this, all the liquid is drained, boiled a second time and again added to the jars. Before wrapping the snack, place the container in a bowl of hot water for half an hour.

To preserve such preservation, it is better to use dark and cool rooms. People who stored the twist at room temperature complained that the canned watermelon spoiled quickly.

Rolling into liter containers

This preservation method is used if it is necessary to prepare a snack before winter. Instant marinated watermelon is prepared using the following ingredients:

one watermelon;
three leaves of horseradish;
two inflorescences of dill;
50 g citric acid;
65 g salt;
80 g sugar;
two bay leaves.

If desired, this recipe can be supplemented with melon, which will make the snack sweeter and more aromatic.

First, the melon berries should be thoroughly washed and cut. In this case, you need to make pieces that would fit into a liter container without any problems. Then the peel is removed from each piece, after which they can be placed on the bottom of the containers along with bay leaves.

To prepare the marinade, add a spoonful of salt and sugar to a liter of water. After this, the liquid is boiled for half an hour and poured into prepared jars. You need to add a little citric acid to each container. For a liter container, only 40-50 g will be enough. After this, we tighten the container and transfer all the canned watermelons in jars for the winter to the cellar for further storage.

With tomatoes

The best recipes for canned watermelon are distinguished by the use of unusual ingredients. For example, some people prepare this twist with pickled tomatoes. For this you will need:

kilogram of tomatoes;
100 g mustard;
watermelon;
head of garlic;
three bay leaves;
30 g salt;
60 g sugar.

Tomatoes with melon berries are rinsed in warm water and cut into large pieces. Then the garlic is peeled and also cut into several pieces. After this, you should begin preparing the container. Each jar is thoroughly washed and sterilized.

The ingredients are laid out in several layers in prepared containers, after which they are filled with boiled water. After 20 minutes, all the liquid is poured into the pan and boiled again. While boiling, add a little salt and dill to the marinade. Garlic, vinegar and mustard are added to the jars. Then you can pour the boiled marinade over everything and close the lids.

The next day, the entire preparation is transferred to a cool room, where it will be stored until the beginning of spring.

Conclusion

Even someone who has never done it before can prepare canned watermelon. To do this, just study this or that recipe with a photo and strictly follow what is written in it.

Pickled watermelon pulp, slightly salty, spicy, but still with a delicate, truly watermelon taste - a wonderful appetizer for “white”, and just like that - for mashed potatoes, for stewed rabbit.

This pickle is relatively easy to prepare, there are minimal ingredients, so it’s worth a try.

Pickled watermelons in jars for the winter - general principles of preparation

Before you start pickling watermelons in jars for the winter, you need to properly prepare the glass container for preservation. The jars are thoroughly washed using warm water, washing the contaminated areas with baking soda, the remnants of which are thoroughly washed off. For sterilization, the washed dishes are set for a quarter of an hour over steam or calcined at 150 degrees in the oven for 10 minutes. The jars must be cooled directly in the oven, with the door not tightly closed.

Well-ripened watermelons are used for pickling; overripe ones are not suitable because the pulp will spread. The berries are pickled with or without peel, the seeds are left or carefully selected. The pulp is cut into slices or pieces so that they fit inside the jar without effort, and fill them loosely, trying not to damage the watermelon pulp.

The taste of pickled watermelons is influenced by the marinade itself and the spices and seasonings added during preservation. Very often, seasonal berries and vegetables are used for pickling watermelons in jars for the winter: tomatoes or grapes. Vinegar, citric acid (or its solution) or aspirin are used as a food preservative.

Delicious pickled watermelons in jars: how to pickle watermelons with honey and garlic

Ingredients:

5 kg of ripe watermelon;

315 gr. any flower honey;

Coarse non-iodized salt – 180 g;

Three small heads of garlic;

Five liters of filtered drinking water.

9% table vinegar – 6 tbsp. l.

Cooking method:

1. Examine and rinse the watermelon especially carefully under the tap in warm water, then wipe dry with a towel. Cut off the edges on both sides to the very pulp, cut into circles 2 cm thick. Cut each circle into segments so that the pieces pass through the neck without effort.

2. Separate the garlic into cloves and peel them.

3. In prepared sterile jars, three-liter containers, place a third of the watermelon slices and about the same amount of garlic, whole cloves.

4. Pour boiling water over everything, cover with sterile metal lids prepared for seaming, and leave.

5. After a quarter of an hour, pour the infusion from the jars into a large saucepan, dilute the honey in it. Add salt, set to maximum heat. While boiling, pour the marinade into jars and add two tablespoons of table vinegar to each, cover with lids for sealing.

6. Place the jars, without touching the walls, into a pan of suitable volume. Line the bottom with a thick terry towel in advance. Fill the jars up to the hangers with hot, non-boiling water and bring to a boil. When the water boils in the pan, slightly reduce the heat, close the lid and leave to sterilize.

7. After sterilizing for 20 minutes, remove the jars and carefully roll them up with a can opener.

Delicious pickled watermelons in jars: how to pickle watermelons with aspirin

Ingredients:

Large watermelon, weighing about 12 kg;

Three teaspoons of lemon;

270 gr. salt, non-iodized;

150 gr. Sahara;

9 tablets of regular aspirin.

Cooking method:

1. Steam clean, always dry, jars over steam, necks down, for a quarter of an hour. After that, turn them over and place them on the table.

2. Cut the watermelon into slices, cut off the peel, but be sure to leave some white pulp, do not pick out the seeds.

3. Loosely, so as not to deform the pulp, place the pieces in the prepared glass container, they should not reach 2 cm from the neck, and fill them with freshly boiled water.

4. After fifteen minutes, pour the infusion into a large saucepan and bring to a boil over intense heat.

5. In jars, for each three-liter container, pour two tablespoons of sugar, one spoon of salt and three teaspoons of lemon.

6. Place three tablets of pharmaceutical aspirin on top, pour boiling broth over everything and seal hermetically with sterile caps, carefully rolling them with a special key.

7. For additional sterilization, turn the preservation upside down and place it on a blanket, wrap it tightly. Open only after canning jars have cooled completely.

Delicious pickled watermelons in jars: how to pickle watermelons with spices, herbs and vinegar

Ingredients:

Well-ripened watermelon – 2 kg;

One liter of filtered water;

50 ml food grade vinegar, 9%;

Sugar – 3 large spoons;

Fresh horseradish leaves – 2 pcs.;

Three carnation umbrellas;

Two tablespoons of fine table salt;

Bay leaf – 2 leaves;

A small bunch of celery, dill and parsley;

Allspice – 6 peas.

Cooking method:

1. Rinse the greens and horseradish leaves well with water, shake off the remaining residue and wipe dry with a cotton towel or lay it on it to dry.

2. Cut the watermelon into small slices and remove the peel from the pieces, select the seeds.

3. Place horseradish leaves at the bottom of thoroughly steamed jars, and carefully place pieces of pulp on them so as not to crush them, placing them with sprigs of fresh herbs.

4. Place bay leaves and peppercorns on top and pour boiling drinking water over everything.

5. After six minutes, carefully, using a plastic lid with holes, drain the liquid from the jars. Boil it again and pour it into jars.

6. After about three minutes, strain and bring to a boil, adding sugar and salt.

7. As soon as it boils, pour in vinegar, immediately pour the boiling marinade into a jar of watermelons and roll the lid well with a key.

8. Leave the preserved food under the blanket for a day, turning it upside down.

Delicious pickled watermelons in jars: how to pickle watermelons with mustard powder and citric acid

Ingredients:

Watermelons of any degree of maturity;

For a liter jar:

A spoon of mustard (dry) powder;

“lemon” – a teaspoon.

Per liter of filtered water:

100 gr. sugar;

Coarse, necessarily non-iodized, salt – 60 g.

Cooking method:

1. Peel the washed watermelon from the thick rind and cut into small slices. You can remove the seeds.

2. Place the pieces in sterile liter jars and pour boiling water up to the neck.

3. After standing for 20 minutes, pour the broth into one pan and cook brine from it, with the addition of sugar and salt. To correctly calculate the required amount of bulk ingredients, when expressing the decoction, measure its volume.

4. Pour mustard powder into a container with watermelon, add lemon juice, pour boiling brine over everything and immediately roll up.

5. For additional sterilization, place the preserved food for a couple of days under a warm blanket, placing the containers on the lids.

Delicious pickled watermelons in jars: how to pickle watermelons with grapes

Ingredients for a 3-liter bottle:

Two kilos of ripe watermelon;

Half a kilo of light grapes;

Five cherry leaves;

Ten black peppercorns;

Three boxes of cardamom;

Fresh mint – 3 leaves;

Spoon of vinegar essence;

A spoonful of non-iodized rock salt.

Cooking method:

1. Cut the washed watermelon into small pieces or slices. Remove the seeds with the tip of a knife and cut off the peel.

2. Wash the grapes and pick the berries from the branches, discarding the rotten and cracked ones.

3. Wash the cherry and mint leaves well under running water, wipe them dry with a linen napkin and place them on the bottom of a sterile three-liter bottle.

4. Place the watermelon pieces in a container in loose rows, layering them with grapes, and pour boiling water over everything for 10 minutes.

5. After this, drain the broth from the jars, dissolve sugar and salt in it and place on high heat.

6. Pour vinegar into the boiling marinade and immediately pour it into filled jars. Seal them hermetically by rolling the lids with a key, and leave them to cool under a blanket.

Delicious pickled watermelons in jars: how to pickle watermelons

Ingredients for 3 liter bottle:

One and a half kilograms of red tomatoes;

A large pod of sweet, preferably red, pepper;

Two sprigs of fresh celery;

Five large cloves of garlic;

Four large pieces of watermelon without rind;

Head of lettuce onion;

Spoon of garden salt;

A teaspoon of crystalline citric acid;

Granulated sugar - 2.3 large spoons.

Cooking method:

1. Select seeds from the watermelon pulp, peel the garlic and onions, wash them and dry them.

2. Also rinse the celery branches and tomatoes. Remove the seeds from the pepper and, after washing off the remaining seeds well, cut the peppercorn in half.

3. Place a sprig of celery and a couple of cloves of garlic at the bottom of the steamed jars. Carefully place the tomatoes on top, complementing them with slices of watermelon, sliced onions and sweet peppers. Place a second sprig of celery and garlic on the tomatoes and pour boiling water over them.

4. After approximately 20 minutes, drain the water, boil it again, and pour it into the jars again, let it sit for 10 minutes.

5. Based on the infusion drained from the jars, cook the brine, adding granulated sugar and salt. Add lemon juice and, as soon as it boils, pour the marinade into filled jars.

6. Roll up glass containers with metal canning lids and leave them to cool on the lids and, preferably, under a blanket.

Pickled watermelons in jars for the winter - cooking tricks and useful tips

Vinegar used as a preservative should not be poured into a boiling marinade or boiled in it. It is better to add it when you remove the marinade from the stove or directly into the jars. If the recipe clearly insists on violating this rule, perhaps boiling water is immediately poured into the jars. This exception is acceptable.

It is better to put citric acid a minute before removing from heat so that it dissolves well, and put aspirin directly into filled containers before pouring.

A lot of nitrates accumulate in the peel of the berry, so it is better to cut it off, but not completely; it is advisable to leave a little white pulp.

Experienced chefs recommend that when marinating watermelons in jars for the winter using vinegar or citric acid, sterilize the filled containers before sealing. Preparations preserved with aspirin are stored for a long time without sterilization.

Our readers often ask the question, how is it possible, or mushrooms. You can find all these and other recipes on our website.

Necessary products for a three-liter container:

1 medium watermelon;
2 sprigs of fresh parsley;
50 ml regular vinegar;
3-5 garlic cloves;
3 tbsp. sugar;
4 leaves each of cherry, oak and black currant;
1 tbsp. salts.

How to pickle watermelons in jars recipe:

Wash the jar thoroughly with soda, rinse under running water, and steam for sterility. Hot steam will kill all pathogenic microorganisms.
Wash the watermelon and cut into medium triangular pieces about two centimeters thick. The larger the fruit, the more pieces we will get.
We place spices on the bottom of the jar, then tightly lay triangular slices in layers.
Pour the contents with one and a half liters of boiling water. Leave the workpiece to cool for 35-40 minutes. If you can preserve melons in liter jars, then cooling will take much less time (a liter jar needs 0.5 liters of water).
After cooling, drain the water. It is convenient to use a nylon cover with slots. Place the pan with the syrup on the fire to boil again.
Fill the jars with hot liquid a second time and leave to cool again for the same amount of time.
Drain the cold syrup and boil it a third time. Add spices and vinegar to the water. Boil the marinade, pour in the preparation, and seal the container with sterile tin lids.
We put the jars upside down, cover them warmly, and leave them like that for a couple of days, i.e. We subject it to so-called cold sterilization.
We store the workpiece in the pantry or basement.

Recipe for pickled watermelons in jars for the winter

Necessary products (for a three-liter container):

1 ripe melon berry;
75 gr. white sugar;
60 ml ordinary vinegar (9%);
1500 ml filtered water;
25 gr. table salt.

How to pickle watermelons in jars for the winter:

Wash the fruit thoroughly with a brush to remove all dirt and soil particles. Wipe it with napkins and remove the peel.
Cut the resulting pulp into arbitrary medium pieces so that they fit in the jar. If possible, remove all the seeds so that they do not interfere with enjoying the snack.
Place the main ingredient in a sterile jar.
Separately prepare the marinade filling. Add boiling water with salt and sugar, simmer the marinade for a couple of minutes until the spices dissolve.
Fill the container with the filling, wrap it up, and heat the fruit for 5-6 minutes. Then drain the liquid back. After bringing the marinade to a boil, pour the watermelon again. We repeat a similar process again. When we boil the marinade again, pour in table vinegar, fill the contents to the very top of the jar, and cover the neck with the lids.
Place the container in a pan with warm water, the level of which should reach up to the hanger of the jar. We sterilize the workpiece for half an hour and roll it up. Cool in an inverted position, covering with a warm blanket.
We store the seaming in the basement so that it is dark and cool.

Pickled watermelons in liter jars with citric acid

Necessary products (for 2 liter jars):

1 large watermelon;
2 dill inflorescences;
2-3 leaves of horseradish;
1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

1.5 tbsp. table salt;
2 bay leaves;
2 tbsp. sugar;
5 pieces. pepper

Marinating watermelons in jars for the winter recipe:

Wash the watermelon thoroughly and cut into pieces. We select the size of the pieces so that they fit in the jar.
Place clean horseradish leaves and dill caps on the bottom of sterile jars.
Cut the peel off the watermelon slices. Place the pieces tightly into jars.
The required amount of marinade depends on the size of the pieces and packing density. To accurately determine the displacement, fill the jar of watermelon with cold water to the very top. Then pour the water into a clean saucepan.
For each liter of water add 1.5 tbsp. salt and 2 tbsp. sugar. Bring the marinade mixture to a boil, adding peppercorns and bay leaves in the process.
Fill the contents of the jars with hot marinade filling, cover with lids, and set to sterilize for 20 minutes.
Before sealing the lids, pour lemon into each jar: 1/2 teaspoon for a liter jar, 1 teaspoon for a three-liter jar.
We place the sealed container upside down, wrap it warmly, wait for the twist to cool completely, without changing the position of the cans.

Marinating watermelon for the winter

A rather unusual and less common recipe for preparing melons for the winter. However, despite this, the snack turns out very tasty and aromatic.

Products:

1 melon berry (3 kg);
3 tbsp. honey;
1 tbsp. non-iodized salt;
1 tbsp. sugar;
12-14 leaves of black currant and cherry;
60 ml regular vinegar;
1500 ml of clean drinking water.

How to pickle watermelons in jars for the winter:

It is better to use liter jars for pickling. Wash the glass container thoroughly with soda, rinse it, and sterilize it over hot steam.
Cut the washed berries into small slices and remove most of the seeds. If desired, you can cut off the peel. Place the watermelon tightly in a sterile container.
Fill a suitable container with water and boil it.
Fill the jars with hot water and leave to warm up for 10 minutes.
Drain the water and, after boiling again, pour it into jars and hold for 5 minutes.
Pour out the water again, add spices, honey and spices. Boil the marinade mixture.
For the third time, fill the watermelons with hot brine and roll them up with tin lids. Cool the preserved food by turning it upside down and wrapping it warmly.

Marinated watermelons with tomatoes and mustard

Watermelons, just like tomatoes prepared according to this recipe, have a very rich, bright taste and aroma. The appetizer turns out sour with a spicy note.

Required Products:

2-3 kg of tomatoes;
3 tsp. powdered mustard;
2-3 kg of ripe watermelon;
3 des.l. garlic (1 des. liters of chopped garlic per three-liter jar);
9 bay leaves (3 pieces each);
1 tbsp. dill seeds;
30 pieces of black pepper (10 peas each);
1.5 tbsp. non-iodized salt per liter of water;
3 tbsp. vinegar essence;
3 tbsp. sugar.

Cooking instructions:

Rinse watermelon and tomatoes in clean water. Leave the tomatoes whole (it is better to use small fruits with a thick skin). Cut the watermelon into large cubes or whatever you like. So that they fit into the neck of the jar.
Peel the garlic, grate it on a fine grater, turning it into a paste.
Wash the seaming jars well and sterilize them.
First, put peppercorns and bay leaves into each jar.
Now, alternating layers, fill the jar with the main ingredients.
Bring some water to a boil in a saucepan and pour boiling water over the jars of vegetables. After 10 minutes, drain the liquid and boil again, adding dill seeds, sugar and salt.
Add mustard powder, grated garlic, vinegar to each jar. Pour boiling marinade mixture over everything, screw on the lids, and cool under a blanket.

Marinated watermelons with aspirin

Required Products:

1 watermelon (10-12 kg);
3 tsp citric acid;
3-5 tbsp. sugar;
9 tbsp. rock salt;
9 aspirin tablets.

Delicious pickled watermelons in jars:

First, prepare the jars: wash, rinse, and sterilize over hot steam for a quarter of an hour.
Cut the cleanly washed watermelon into slices, cut off the peel, leaving a little of the white part so that the pieces keep their shape. It is better to remove most of the seeds.
Place watermelon slices in jars and fill them with boiling water. We warm the fruits for about 10 minutes, pour the water back, and put it on the stove.
In each three-liter jar we put 3 aspirin tablets, 1 tsp. citric acid, salt and sugar. Depending on your preference, you can add more or a little less sugar.
Refill the contents of the jar with boiling water and immediately seal the jars with tin lids.
Turn the canned food upside down, wrap it warmly and leave it like that until completely cooled.
You can enjoy watermelons from a jar within a month, when they are thoroughly marinated.