Pickled melon for the winter. Canned melon in various variations: tasty and healthy preparation for the winter

If desired, you can store in winter time melon harvest. Jam, jam or dried is prepared from it. Unusual taste has canned melon. Sweet gourds, harvested for the winter, resemble pineapple slices from metal cans on the shelves of supermarkets.

False berry goes well with herbs, honey, pineapple, ginger root. You can add vanilla, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife can handle such a preparation as a melon for the winter in jars (pineapple).

The main condition for choosing fruits is that they should be dense and sweet in taste. Overripe in the process of preservation soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.

First recipe: in syrup

Ingredients:

2.5 kg of melons;
sugar - 2 tbsp.;
citric acid - 1 tsp;
purified water - 1 l.

Syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel melons, cut into small pieces, place in sterilized jars and pour hot syrup over. Then put them in a basin with hot water and boil for 10 minutes. After that, it is time for seaming with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will impress true gourmets.

Required products:

melon weighing 2.5 - 3 kg;
sugar - 100 g;
fresh ginger root - 70 - 100 g;
a pinch of citric acid;
well water.

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several transverse cuts in each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small pieces. For such a portion, you will need approximately 5 liter jars.

At the bottom of a sterilized jar, put chopped pieces of ginger, and put slices of melons on top. Then add granulated sugar, citric acid and pour boiling water. You do not need to fill the jars to the top. Enough if the container is filled to the "shoulders". Filled jars are placed in a large container or basin with hot water. First, the bottom must be covered with a cloth. After the water boils, reduce the fire and cover the jars with lids. The workpiece is sterilized for 7 - 10 minutes. Then the container is taken out of boiling water and rolled up.

Preservation is stored in the basement or in the conditions of the apartment. Such a blank is used as a dessert or for filling.

The syrup where the melon was canned, left after opening the jar, can be used as an ingredient for a milkshake.

Third recipe: sugar

Such sweetness will delight the household with its rich taste throughout the winter. In conservation, the natural aroma is preserved. In addition, pickled gourds are suitable for baking.

Ingredients:

one large melon;
2 liters of purified drinking water;
4 tbsp. granulated sugar;
1 tsp citric acid.

Peel melons, cut into small cubes and put in sterilized jars. Prepare syrup: boil water with sugar and citric acid for 5-7 minutes. During this time, the crystals should completely dissolve.

After the syrup, jars filled with melon are poured. Then they are installed for further sterilization in a pot of water and covered with lids. After boiling, the jars are in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, they should be taken to the basement.

Recipe Four: With Pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used to add to meat salads as well as in desserts. The twist acquires an unusual aroma thanks to cloves.

Required Ingredients:

a couple of small melons;
pineapple - 0.5 - 1 kg;
table vinegar 9% - 150 ml;
drinking water- 1.5 liters;
500 g of granulated sugar.

Pre-prepare containers for canning (wash and sterilize). Cut into cubes of melon, peeled. Peel the pineapple, remove the middle part and cut into small pieces.

Put 2 clove seeds in jars, put diced pineapple and melons in the same place. Prepare syrup from water, vinegar and sugar. Banks are poured with boiling syrup, and then the container must be sterilized for 15 minutes in a large pot of boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.

Recipe five: spicy salting

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and an unusual taste of preservation. Gourmets will appreciate the serving of such a dish to the table.

Required Ingredients:

two medium melons;
a few carnations;
500 ml of water;
250 ml of port;
cinnamon (powder) - 1 tbsp. l. (or 1 stick);
bean vanilla - 1 pc. (or a packet of vanilla powder).

Wash the melon and cut balls from the pulp with a special spoon. Put the cloves, granulated sugar, cinnamon and vanilla stick into a pot of water. After boiling, the syrup is boiled until the sugar crystals dissolve.

Then chopped balls are placed in the same pan and wine is poured in. After turning off the fire, the pan is covered with a lid and the melon balls are allowed to soak in the original syrup. This process takes 15 minutes.

The balls are taken out with a slotted spoon into a separate container, and the syrup is boiled again. The balls are placed in thickened syrup and kept until it cools completely.

With a sterile slotted spoon, melon mugs are laid out in prepared sterile jars and poured with syrup. The next step is sterilization for 30 minutes in boiling water. After that, remove, preserve and put on the shelves for storage.

Recipe six: no boiling

This is the fastest method of canning. Although it takes less time to cook without sterilization, this does not affect the shelf life.

Ingredients:

melon - 0.5 kg;
2 liters of clean drinking water;
lemon - 0.5 pcs.;
200 g sugar.

Cut melon cubes into 2 cm cubes, heat water to a boiling state and throw them in there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and boil for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Turn the jars over and let them cool completely. Now you can take the spin for storage.

When caught not too sweet melon, do not be upset. It can be prepared ahead of time. How to cook melon in syrup for the winter without sterilization, we will tell below. Preservation comes out very tender, tasty and fragrant.

Recipe for melon in syrup for the winter

Ingredients:

ripe melon - 1.3 kg;
- a pinch;
vanillin - a pinch;
sugar - 300 g.

Cooking

We cut off the skin from the melon, and cut the pulp into cubes and place it in a jar. Pour boiling water on top and leave for 10 minutes. Drain the liquid from the jar, add sugar and vanilla sugar. Let's boil. Then pour the melon with the resulting syrup, let it stand for 10 minutes, drain, let it boil and pour it again. Now we roll up the jars and send them to storage.

Melon with lemon for the winter in syrup

Ingredients:

melon - 5 kg;
medium-sized lemons - 2 pcs.;
sugar - 800 g.

Cooking

Wash the melon well, cut into slices and clean the middle. Wash the lemon too and cut into slices. Banks are sterilized in any convenient way. Slices of melon and lemon are laid out in jars, pour boiling water and let stand for 5 minutes. Then pour the water into a saucepan and add sugar. While stirring, let the liquid boil. Pour the melon with syrup and roll up. Turn over, put on the neck, wrap and let cool in this form.

Fragrant melon in syrup for the winter

Ingredients:

melon - 2 kg;
sugar - 500 g;
vinegar - 50 ml;
drinking water - 1.5 liters.

Cooking

We clean the washed melon from the peel, cut the pulp into slices. At the bottom of each jar we put a few cloves. The amount of this spice is adjustable independently. If someone does not like her, you can do without her altogether. So, we put the melon. Then pour hot syrup made from sugar and water, pour in vinegar and immediately cork.

Melon is a fragrant fruit with delicate, sweet-honey pulp, good, as in fresh, and as an ingredient for various sweet dishes. Compotes, jams, jams, candied fruits and other preparations with an incredible smell and pleasant texture are prepared from melons for the winter. There are a lot of recipes, just choose the most suitable one.

Despite the abundance of varieties of this melon crop, fruits of two or three types are most often found on sale. The most common is the torpedo, which is distinguished by its elongated shape and impressive size. It is quite suitable for harvesting, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of the Collective Farm Woman, from which delicious dessert dishes, it is worth buying smaller fruits.

The main problem that arises when preparing melon desserts is the difficulty of preserving desired consistency- the pulp of gourds is quickly boiled soft. Therefore, it is recommended to give preference to varieties with red or orange pulp - Kontalupa, Princess Maria, Charente, Orange, Iroquois and their hybrid forms. Such fruits are firmer, denser and better retain their shape.

How to choose the best melon

First of all, you should consider which dish is prepared from melon, what part will be used, and whether the fruit will be subjected to a long heat treatment. You can take into account the following recommendations:

the pulp of slightly greenish fruits retains its shape better during cooking (pieces can be cut with a curly knife), the same applies to crusts;
puree and jam are best prepared from soft fruits;
in a melon suitable for harvesting, the stalk is compacted, slightly greenish;
a good large fruit should be heavy - if it is light, then most likely it is shriveled inside;
a blank with pieces is best made from melon peels - their structure practically does not collapse during cooking.

And, of course, that the juicier and more fragrant pulp fruit, the tastier the dish will turn out.

Winter Recipes

There are many options for melon dishes, which are prepared both in production and at home. Pastila, jams, compotes, frosts, jams, marmalades - this is not all that can be prepared from this ingredient. You can make both a one-component delicacy and a complex sweetness suitable for a festive table.

Variant of classic melon jam

By this recipe a delicious jam-like jam is prepared, which is best obtained from slightly unripe fruits melon culture. It is advisable to choose a fruit with dense pulp. For treats you will need:

granulated sugar - 0.5 kilograms;
melon - 1 kilogram;
lemon (only the zest is used).

Step by step jam is prepared according to the following algorithm:

the fruits are cut into small cubes;
they are covered with sugar and set aside for 30-40 minutes;
then zest is added to the fruits and everything is sent to the stove until it boils;
the stove must be turned off, and the container must be covered with a lid;
when the mass has cooled, it is boiled again for 5-7 minutes.

Jam can be cooled and poured into jars.

With Lemon

Citrus gives a sweet dish a pleasant sourness, so lemon is often added to various blanks from fruit ingredients. Required Ingredients for melon jam with lemon:

melon - 1 kilogram;
sugar - 0.25 kilograms;
vanillin - 1 gram (optional);
lemon - 1/2 (for making juice and zest);
pectin - 10 grams.

Cooking process:

pieces of gourds are mixed with sugar, vanillin is added;
fruits are sent to the stove and boiled for a quarter of an hour;
juice is prepared with lemon zest, added to the mass;
pour pectin, and the jam is thoroughly mixed;
the mass is boiled for another 5 minutes, removed from heat and left for several minutes under the lid.

Jam is poured into sterilized jars and rolled up.

with orange

Citrus complements the taste of melon dessert and gives it an interesting taste. appearance. You will need the following components:

Cooking algorithm:

the fruits are peeled, cut into pieces;
they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
syrup is prepared from water and 200 grams of sugar, cooled, added to the melon;
the container with future jam is covered with a dense cloth and left at room temperature for 24 hours;
the syrup liquid must be drained, boiled and poured into pieces;
jam is infused for about 10 hours;
citruses are cut along with the zest, added to the melon and boiled until thickened;
mass can be laid out in banks.

Cinnamon

spice has original taste and warm aroma, so it is recommended to use it for harvesting for the winter. In the cold season, dessert comes in handy at evening tea parties.

For melon jam with cinnamon you need:

melon - 2.5 kilograms;
lemon - 2 pieces;
sugar - 0.9-1 kilogram;
water - 1 liter;
cinnamon powder - to taste.

Preparing is very simple:

added to vegetable slices lemon juice and 300 grams of sugar;
the mass must be infused so that the pieces give juice;
syrup is boiled from the remaining sugar and water - it is placed on slow fire until sugar dissolves
hot syrup is poured into a saucepan with slices and on low fire boiled to the desired density;
in finished product add cinnamon, mix and lay out in containers.

with bananas

There are many recipes for harvesting gourds with bananas, a recipe that also uses exotic citrus lime is quite interesting.

Ingredients:

melon - 1.5 kilograms;
bananas - 1 kilogram;
lime - 7-8 pieces;
sugar - 1.5 kilograms;
cognac - 50 milliliters.

Cooking algorithm:

cubes of melon pulp are covered with sugar, the container is covered with a thin cotton cloth and set aside for 20-24 hours;
a day later, lime - 5 pieces - cut in half, squeeze the juice into a container with a vegetable;
the mass is stewed over low heat, stirring occasionally, for 40 minutes;
the remaining citruses should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
the jam is boiled over low heat to the state of thickened mashed potatoes;
it can be immediately poured into jars, rolled up, turned over, and sent to the refrigerator the next day.

Melon jam

From this melon culture, excellent fragrant jam with a soft jelly-like texture. For him it is necessary:

melon (pulp) - 1 kilogram;
sugar - 1 kilogram;
juice of 1 lemon or 1 teaspoon of citric acid;
root fresh ginger- 1 piece.

Dessert is prepared as follows:

vegetable cubes are poured with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
the rest of the sugar, lemon juice or acid, finely grated fresh ginger are added to the mass;
jam is simmered over low heat for about an hour (if the melon is very juicy, then the cooking time increases, and additional components are placed at the end of the process), it is important to stir the mass periodically.

The workpiece is placed in hot jars, rolled up after the steam comes out.

canned melon

If you want to cook an unusual dessert, then you can preserve pieces of melons in spicy syrup with port wine. The following components are required:

melon - 2.5-3 kilograms;
cloves - 3 pieces;
sugar - 0.5 kilograms;
water - 0.5 liters;
port wine - 250 milliliters;
cinnamon - 1 stick;
vanillin - 1 sachet.

Cooking method:

Remove the pulp with an ice cream spoon so that it is in the form of neat balls;
pour water into a container, add vanillin, cinnamon, cloves, sugar and put on the stove until boiling;
turn off the stove, place melon and port wine in syrup, cover and leave for 15 minutes;
take out the balls in a separate bowl, and boil the syrup at an average temperature by 1/2;
place the melon in sterilized containers and pour over the cooled and strained syrup;
pour 1 tablespoon of port wine into each jar, you can put a clove bud from the syrup.

Melon in sugar syrup

If time is running out, and the melon needs to be prepared urgently, you can use the express method. For jam you will need:

melon - 1 kilogram;
water - 0.5 liters;
sugar - 1.55 kilograms;
citric acid - 1 teaspoon;
vanillin - on the tip of a knife.

The delicacy is prepared as follows:

you should dissolve 50 grams of sugar in water, add pieces of melon and blanch for a quarter of an hour;
the remaining sugar is added to the mass, and it is boiled until thickened;
at the end of the process, citric acid and vanillin are placed.

Ready jam can be rolled up.

In own juice

Ripe sweet pulp does not require a lot of sugar - it own juice will be rich and tasty. For harvesting you need:

melon - pulp to fill a 1-liter jar tightly;
sugar - 2 cups;
citric acid - 1 teaspoon.

The cooking algorithm is as follows:

sugar is poured into the jar - 1 cup, 1 teaspoon of acid is added and water is poured to the top;
the syrup is stirred, poured into a saucepan and boiled until the syrup dissolves (this amount is enough for 3 liters of workpiece);
peel the melon, cut into slices that fit tightly into jars;
the pieces are poured with boiling syrup, and the jar is sterilized for 10 minutes.

Jam for the winter without sterilization

Sterilization of containers takes some time, but you can cook a treat without this procedure. You need to prepare the following components:

melon - 1 kilogram;
sugar - 1 kilogram;
water 400 milliliters.

Cooking method:

boil water and add pieces of melon to it;
the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, then the cooking time must be increased);
in the water in which melons were boiled, sugar must be placed and stirred so that it dissolves completely;
slices of melon are laid out in syrup and boiled for 10-15 minutes;
the mass is removed from the fire and insisted for 12 hours;
the algorithm is repeated three more times, syrup can be added.

During cooking, do not forget to stir the mass and remove the foam.

Harvesting melons for the winter in jars

Ingredients:

melon - 300 grams;
basil - a couple of branches;
sugar - 150 grams;
citric acid - a pinch.

Rolling is prepared according to the following algorithm:

pieces of the fruit are placed in prepared jars, filling them by a third;
basil is added, based on your own taste, sugar and acid;
containers are filled with boiling water and covered with lids;
cover the bottom of a large saucepan with a cloth, put jars, pour hot water and warm up for about half an hour;
jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon culture are pickled quite rarely, although, using this method of harvesting, you can achieve great result. For such unusual dessert would need:

melon - 1 kilogram;
water - 1 glass;
honey - 4 tablespoons;
vinegar - 0.5 cups (both grape and apple are allowed);
a pinch of salt.

Cooking method:

melon cubes fit tightly into pre-sterilized containers;
marinade is being prepared: honey is diluted in water, salt is added and sent to the stove until it boils;
vinegar is poured into the marinade, brought to a boil;
the fruits are poured with hot marinade, and the jars should be corked with heated lids.

The workpiece acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance, undoubtedly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and without special efforts. You will need the following products:

melon - 700 grams;
orange - 1 piece;
sugar - 400 grams;
sesame - 30 grams;
vanilla - to taste.

Dessert is prepared step by step:

the orange is peeled from the skin and white films, the pulp is cut into slices;
peel is removed from the melon, the part with seeds is removed, it is cut into cubes;
put one layer of melon in the bowl of the multicooker, the second layer of orange;
fruits should be covered with sugar, add vanilla and sesame seeds;
the device is set to the most suitable mode - "quenching", cooking time - 1 hour;
during the cooking process, it is necessary to mix the mass every 15 minutes, and after the beep signal about the end of the program, the jam can be laid out in prepared jars;
containers are closed with lids, wrapped in a blanket, and removed for storage only when the contents have completely cooled.

Ways to store blanks for the winter

They depend on how the delicacy was prepared. If it is necessary that the workpiece be stored long time, then it is recommended to roll the mass hot. And if the product is placed in a jar with nylon cover, then it must be cooled down.

It is important that the containers are clean and free from excess moisture. In sterilized jars, blanks are stored better; it is enough to place them in cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy tasty, healthy, fragrant dessert from a melon, and the efforts spent on cooking were not in vain.

Everyone knows that the most delicious melon one that is well ripened and has a juicy sweet pulp. However, it often happens that the fruits purchased on the market are not of very high quality, with watery and unsweetened pulp. Do not rush to throw them away, because even from such melons you can successfully cook wonderful dessert. It is enough to know some of the nuances of pickling to turn unappetizing at first glance fruits into a culinary masterpiece.

It is advisable to put melons of the same variety in one jar, since each variety has its own pulp structure. Hard-fleshed melons should not be mixed with oily varieties, so as not to spoil the appearance and taste of the workpiece.

Fruit preparation

Selected and sorted unripe fruits must be cut into two halves and seeds selected. Using a spoon, carefully clean the insides of the melon so that there are no fibers left to which the seeds are attached.

Next, you should peel the fruit from the skin. To do this, cut the melon into slices and cut off the peel with each knife. Cut the peeled slices into large pieces(about 3 cm) and place tightly in prepared jars, filling them to the top.

In each jar of melon put:

a few peas of allspice;
1 clove.

Marinade preparation

For two 1.5 l cans (filled with melon) you will need:

1.5 liters of water;
500 g of sugar;
150 g vinegar (9%).

Pour sugar into water and put on fire. Warm the marinade until all the sugar has melted, you do not need to boil it.

As soon as the sugar crystals dissolve, add vinegar to the brine and immediately pour it into the melon jars.

Sterilization of the workpiece

Place jars filled with marinade in a wide saucepan, laying an old towel on the bottom, and pour into it warm water so that it reaches the shoulders of the cans. Cover each jar with a lid and sterilize.

Sterilization time depends on the volume of the jar:

for containers with a volume of 1 l - 15 minutes;
for containers with a volume of 1.5 l - 20 minutes;
for containers with a volume of 2 l - 25 minutes.

During sterilization, cover the pot with jars on top with a second pot or cauldron. So the banks are better steamed.

After the specified time, roll up the jars, turn them upside down, wrap and leave to cool completely. Pickled melon can be consumed as a separate dessert. It is also good as a filling for pies.

Pickled melon for the winter - video

The summer time pleases us with the harvest of berries, fruits and gourds, a special place among all of them is, of course, melon. It can be used not only for cooking fragrant jam. special taste pulp, slightly reminiscent of pineapple, and a structure similar to zucchini, allows you to roll this culture different ways. Canning helps preserve juiciness and taste qualities original product. Melon, like zucchini, perfectly absorbs aromas, which allows you to experiment, discover something new and unusual. Each recipe below is special, any housewife will be able to choose what the whole family will like.

Recipe with ginger

This recipe is for lovers of bright, rich taste. Preservation will differ from ordinary jam or jam with special flavor accents, gourmets will appreciate this workpiece.

Ingredients for 2 half-liter jars:

1 medium sized melon;
100g granulated sugar;
2 pieces of ginger (fresh root);
a few grains of citric acid;
water.

Preparation and preservation of melon with ginger:

Rinse the melon. Carefully cut it into two parts, and then cut into slices. On each slice, make several transverse cuts. Then it will be easy to cut the pulp from the peel. As a result, the product will be cut into medium-sized cubes.
Remove the skin from the ginger root with a vegetable peeler. Now you can cut off a few small slices.
Wash and sterilize jars, put ginger pieces on the bottom, then fill glass container melon pulp. Sprinkle everything with sugar, do not forget to add citric acid to each jar.
Pour boiling water up to the shoulders, leaving a small space in the jars for air.
Move the filled glass container into a large saucepan, the bottom of which is covered with a thick cloth.
Pour enough warm water into the pot to reach the level of the jars. Note that the temperature of the liquid in the glass container and in the pan should be almost the same.
Bring the water in the pan to a boil, reduce the flame to a minimum, cover the jars with sterile lids. Sterilize the workpiece for 7 minutes.
Now complete the canning by rolling up each jar with a key.
Wrap the workpiece with a blanket, setting the jars upside down. After complete cooling, the preservation can be transferred to the pantry for storage.

Melon prepared in this way has a special aroma and delicate taste. It can be used as a filling for baking and a variety of desserts.

"Pineapple" in banks

The recipe for preparing preservation is very simple, while the taste of the preparation for the winter will amaze with similarity with canned pineapple. Melon in syrup can be used to prepare salads and sweet dishes.

Ingredients for 4 liter jars:

2 melons of medium size;
1.5 liters clean water;
150 milliliters of table vinegar;
8 cloves;
500 grams of granulated sugar.

How to cook:

First, prepare the fruits by washing them thoroughly under running water. Remove the skin with a knife, cut the flesh into slices.
Prepare jars for conservation, rinse them and sterilize.
At the bottom of a sterile glass container, place 2 buds of cloves, tightly place pieces of melon.
From the required amount of water, sugar and table vinegar, boil the syrup and pour into jars.
After that, it is necessary to sterilize the jars for 15 minutes.
Next, you can start blocking.
Now the preservation should cool completely under the blanket. The workpiece is recommended to be stored in a dark and cool place.

Recipe for canned melon in spiced port

Port wine and spices will perfectly emphasize the taste of the fruit, complement it, turning regular workpiece in real delicacy. Into the cold winter evening it will be possible to please relatives with an exquisite delicacy, reminiscent of warm summer days.

Ingredients:

2 melons of medium ripeness;
500 milliliters of water;
3 cloves;
450 grams of sugar;
1 vanilla pod and cinnamon stick;
220 milliliters of port.

Cooking process spicy preservation in port:

Cut the melon in half, remove the seeds and any fibers. Scoop out the pulp using a round ice cream scoop. You will get delicious balls.
Pour the amount of water required by the recipe into the pan, add sugar, cloves, the contents of the vanilla pod along with the cinnamon stick. Bring everything to a boil, then remove the pot with the spicy sugar syrup from the plate.
Place melon balls in syrup, pour in port wine. Now the contents of the pan must be allowed to brew for 15 minutes.
Then, using a slotted spoon, carefully remove the melon from the pan. The syrup will need to be evaporated by half over medium heat.
When the syrup has evaporated, remove the saucepan from the heat. Place a melon there, wait for the liquid to cool completely.
Now the melon pulp can be laid out on sterile jars and fill with filtered spicy syrup. Pour 15 ml of port wine into each jar, add a clove bud and ½ vanilla pod, which were used during cooking.
Sterilize jars for half an hour, cork tin lids and store with the rest of the preservation.

Serve the dish as an independent treat or combined with vanilla ice cream.

Marinated: step by step recipe

You can pickle not only vegetables, but also melons. The taste of the workpiece is excellent. A set of spices and spices allows you to fully reveal the taste ripe fruit.

Ingredients:

1 kilogram of melon pulp;
70 grams of liquid honey;
25 grams of sugar;
2 grams of salt;
1 cinnamon stick;
2 pcs. star anise and cloves;
100 milliliters of table vinegar;
3 grams of allspice;
ground paprika.

How to cook pickled melon:

Wash the melon thoroughly using a kitchen brush.
Cut the fruit in half, carefully cut off the peel.
Cut the pulp into thin strips, and then into cubes. Now the melon can be immersed in the marinade.
To prepare the marinade, you should take a saucepan or a pan. Put cinnamon, star anise at the bottom, add honey along with salt and sugar.
Pour the spices with water and bring the marinade to a boil.
After boiling the contents of the pan, place melon slices there, add paprika. Boil everything for 10 minutes on minimum heat.
At the very end of cooking, it is worth pouring table vinegar and removing the marinade from the stove.
Pour the chilled marinade into the melon jars.
Sterilize the jars in the oven at 150°C for 25 minutes.
After the specified time, remove the jars from the oven and roll up with a key.
The workpiece should cool in a wrapped form, for this you will need about knocks.

You can store the product in the cellar or pantry.

Canned melon with lemon in syrup

Lemon goes well with gourds, makes a light citrus note, emphasizing the cloying sweetness. Fragrant and moderately sweet preparation can be served with homemade cakes.

Ingredients:

5 kilograms of melon;
700 grams of granulated sugar;
2 lemons.

Cooking process sweet billet for the winter:

Rinse the melon, cut into slices, removing seeds and fibers from the middle of the fruit.
Wash the lemon well, cut into medium slices.
Sterilize jars and lids in any way convenient for you.
Place melon slices in liter jars, add 2 to each of them lemon slices.
Fill the filled jars with boiled water, cover with lids, let it brew for 5 minutes.
Drain the liquid from the jars into a separate pan, pour required amount granulated sugar. Bring everything to a boil.
Pour the prepared syrup into jars.
Place the filled glass container in a large saucepan.
Pour water into the pot up to the shoulders of the jars. Sterilize the workpiece for 20 minutes.
Screw the jars with sterile lids, turn upside down, wrapped in a blanket.

You can store the workpiece in the pantry.

Melons in syrup (video)

Each jar of juicy, sweet melon pulp blanks will delight great taste all winter. cook gourmet delicacy for the winter according to the above recipes and surprise your loved ones with culinary masterpieces.