Pickling watermelons in jars for the winter: how to prepare worthy competitors for pickled cucumbers. Options for watermelon preparations

Salted watermelons are considered traditional preparations in Ukraine and in southern regions Russia. This is understandable: the period of eating “striped berries” in fresh is quite short, and there are usually a lot of them ripening. Pickling is a great way to preserve the harvest, prolong the pleasure and fully use the culinary and healing potential of the melon crop.

General rules for pickling watermelons

For harvesting, you should take fruits late ripening varieties having a mass of no more than 3 kg. Watermelons should be slightly unripe or ripe, but not overstayed, with sufficiently dense flesh, whole, no cracks, dents and other damage.

Watermelons are best suited for pickling. with thin crust. If the berries you have chosen turn out to be “thick-skinned,” the rind will have to be cut off, leaving only part of the white layer no more than 1 cm thick. The thin rind is not removed, but when harvesting whole watermelons, it is pierced in 10-15 places with a steel knitting needle or needle to make it easier the process of brine penetration inside.

According to the classic, “grandmother’s” recipe, salted watermelons can be prepared using only three ingredients: the fruits themselves, water and rock salt. However, housewives, trying to diversify the taste of the final product, add spices (sugar, vinegar or citric acid), spices ( bay leaf, peppercorns, ground pepper Chile, nutmeg etc.), fresh garlic and ginger root, as well as dill, celery, tarragon, cherry or blackcurrant leaves.

The required amount of brine directly depends on the size of the parts into which the watermelon is cut. The larger the slices, the more liquid will be used to fill them. If watermelons are pickled whole, for each fruit weighing about 2 kg you need to prepare about 1.5 liters of salt solution.

Choosing the optimal method of salting and storage

The answer to the question of how to pickle watermelons is not as obvious as it seems. The fact is that this method of harvesting itself has been used since ancient times for fruits of not very large size, which were pickled whole in a rather voluminous container.

In those houses that are equipped cellars, housewives still prefer to salt watermelons today in barrels or large tubs. However, the ability to place such containers for the winter in suitable temperature conditions Not everyone has it. For storage in a city apartment, fruits are often prepared in pieces and kept in enamel or ceramic dishes in the refrigerator or roll up salted watermelons in banks, hermetically sealed and placed in a cool pantry or on an insulated loggia. These circumstances must be taken into account when choosing the appropriate (from those given below) recipe for salted watermelons.

How to pickle watermelons in barrels

These methods are suitable for those housewives who have the opportunity to store preparations in cellars or in sufficiently spacious containers in the refrigerator. It is important to understand that in in this case Only the ratio of ingredients matters, and the yield of the finished product will depend on the volume of containers available in the house. Simply put, you need to take as many watermelons and other products as a barrel, bucket or pan can hold.

During the process of barrel pickling, watermelons undergo lactic acid fermentation, that is, they are not so much pickled as fermented. It turns out to be very useful and delicious product, perfect snack, an excellent addition to meat and fish dishes. It is impossible to hermetically seal such a workpiece. It can be stored in cool place for 4-5 months, that is, maximum until mid-winter.

It requires a minimum of ingredients and effort.

Ingredients:

small watermelons, whole – 10 kg;
water – 5 l;
rock salt – 300 g;
sugar (optional) – 200-250 g;
dry spices, fresh herbs, roots - optional.

Preparation:

Watermelons with a diameter of no more than 15-18 cm are washed, and the rinds are pierced with a knitting needle or a thick needle. The fruits are placed as tightly as possible in a container washed and treated with boiling water (barrel, large enamel pan etc.), pour pre-cooked brine and cooled to room temperature. Then the contents of the container are pressed down with a wide dish so that the watermelons are completely immersed in the liquid. The container is kept in a warm room for two days, then tightly closed and sent to a cool place for about 5-6 weeks. Watermelons prepared in this way have a pleasant sourness and sweet-salty taste, which can be varied by slightly changing the ratio of salt and sugar in the solution (some housewives prefer not to put sugar in this preparation at all). In addition, to make the taste of watermelons more spicy, spices are added to the brine during cooking or fresh herbs, currant or cherry leaves, horseradish root and other ingredients are placed directly into the container.

The product prepared in this way has a more “vegetable” taste and can be used as independent side dish or as a savory base for winter salads.

Ingredients:

small watermelons, whole – 10 kg;
white cabbage – about 5 kg;
apples of autumn varieties – 2 kg;
water – 5 l;
rock salt – 500 g;
sugar – 250 g.

Preparation:

Finely chop the cabbage, add half the normal amount of salt (250 g) and rub the mixture thoroughly with your hands. The apples are washed and cut into 4 or 6 pieces, removing the core and seeds. Place cabbage in a layer of at least 10 cm at the bottom of the container. The rest of the volume is tightly filled with watermelons, sprinkled with the remaining cabbage and apple slices. Then they proceed in a similar way: fill the contents of the container with brine, press it down with pressure, etc.

You can replace apples with pears, add grated or shredded carrots, small green tomatoes or slices of sweet pepper to the cabbage.

The recipe is especially popular in the southern regions, where watermelons are grown in almost every garden plot. In this way, housewives not only prepare tasty and very healthy snack, but also without extra effort they “recycle” large fruits that families do not have time to eat fresh. The finished product has a strong watermelon aroma and a pleasant salty taste.

Ingredients:

small watermelons, whole – 10 kg;
watermelon mass – 7 kg (or watermelon juice– 5 l);
rock salt – 300-400 g;
dill umbrellas, horseradish root, garlic, currant leaves - optional.

Preparation:

Large watermelons (you can take slightly overripe ones) are washed and peeled. The pulp is finely chopped with a knife and mixed with salt. Prepared (washed and chopped) small watermelons are placed in containers, gradually filling them with watermelon mass. You can add herbs, roots, peeled garlic cloves and other seasonings to the container. Then the contents are pressed under pressure and fermented in accordance with. Sometimes watermelon pulp replaced with pre-squeezed juice. In this case, the brine is not boiled, but simply add salt to the juice, stir and wait until it is completely dissolved.

To the townspeople the implementation of this old recipe may seem problematic, but housewives living in rural areas still use it today.

Ingredients:

small watermelons, whole – 10 kg;
straw – 0.5 kg;
water – 8 l;
rock salt – 270-300 g;
sugar (optional) – 200 g;
cherry or currant leaves - optional.

Preparation:

For harvesting, take straw (preferably rye, but wheat can also be used) and thoroughly scald it with boiling water. The straw must be clean and fresh (last year's straw is not suitable). Prepared watermelons are placed in a barrel or tub, layered with straw, and then filled with pre-cooked and slightly cooled brine. The contents are pressed under pressure, kept warm for two days, and then the container is sent to a cold room for a month and a half. The finished product is different delicate taste with a slight wine tint.

How to prepare salted watermelons in jars for the winter

If you do not have the opportunity to keep a large container of watermelons in the cold, this is not a reason to refuse to eat “striped berries” in winter. There are many options for preparing salted watermelons without fermentation. As a result, the fruits are not pickled, but rather pickled. But they can be hermetically sealed, and it’s clear why: there are no living microorganisms in the final product. The shelf life of such preparations increases significantly.

When pickling watermelons in jars, it is important to pay attention to the following rules:

the fruits must be thoroughly washed and cut into pieces so that they fit into the neck of the jar;
for thin-skinned varieties you can leave the skin, but for “thick-skinned” varieties it is better to cut it off;
all seeds must be removed. If they get into the jar, the canned food will not be able to be stored;
jars and lids intended for preparations must be thoroughly washed and sterilized in advance;
Home-canned watermelons are usually pasteurized in a water bath before sealing, then the jars are turned over onto lids and wrapped until completely cooled. Pasteurization and cooling time depends on the volume of the container. For example, three liter jars pasteurize for at least 25 minutes, and they cool for about 30 hours.

Hermetically sealed watermelon blanks are kept in a pantry or other cool place in the apartment. Like other homemade canned fruits and vegetables, they can be stored for up to one and a half years.

This recipe can be called the most common and simple.

Volume: 3 liter jar

Ingredients:

watermelon pieces - 2 kg;
water – 1 l;
rock salt – 45 g;
sugar – 90 g;
vinegar, 9% – 45 ml;
cloves or allspice (optional) – 3-4 pcs.;
basil greens (optional) – 1-2 sprigs;
ginger, grated root (optional) – 1 tsp.

Preparation:

Watermelon pieces are placed loosely in jars so as not to crush the tender pulp. Make a brine from water and all dry ingredients (greens and roots are placed raw in jars). The containers are filled with boiling solution under the neck and placed on water bath and pasteurized. Then they are hermetically sealed, turned over onto lids, wrapped and left to cool completely.

Watermelons prepared in this way have a sweet and salty taste, and when spices, herbs and roots are added, it becomes slightly spicy. However, experienced housewife never puts all the seasonings in containers at the same time, but tries to select the optimal flavor combinations.

Those who do not like marinades with vinegar can replace it with citric acid.

Volume: 3 liter jar

Ingredients:

watermelon pieces - 2 kg;
water – 1 l;
rock salt – 30 g;
sugar – 60-70 g;
citric acid – 10 g;
allspice – 5-6 peas;
cinnamon (stick) – 2-3 cm;
currant or cherry leaves (optional) – 3-4 pcs.

Preparation:

The procedure is the same as in the main recipe. The taste of the finished product is more delicate and sweet.

This recipe makes a salted watermelon appetizer more spicy and piquant.

Volume: 3 liter jar

Ingredients:

watermelon pieces - 2 kg;
water – 1 l;
rock salt – 60 g;
sugar – 60 g;
vinegar, 9% – 50 ml;
dill, umbrellas – 3-4 pcs.;
garlic – 6-7 cloves;
hot pepper – 1 pod;
horseradish, root – 1-2 pieces.

If desired, you can add a few cloves, bay leaves and other spices.

Preparation:

Act in accordance with basic recipe. Dry seasonings are boiled in brine, garlic, herbs, hot pepper and the roots are placed fresh in jars. Watermelons turn out sweetish-salty, with a distinct sourness. The degree of spiciness and flavor options depend on the set of additives. The finished product can be used as a side dish for meat or fish, and also as a component of vegetable or mixed salads.

An interesting recipe that allows you to preserve salted watermelons after lactic fermentation. Some complexity of preparation is quite compensated unusual taste and the exceptional aroma of the finished product.

Volume: 3 liter jar

Ingredients:

watermelon pieces - 2 kg;
water – 1 l;
liquid honey – 40-60 g;
rock salt – 30 g;
black currant leaf – 3-4 pcs.;
ginger, root (optional) – 1 tsp;
cinnamon stick (optional) – 2-3 cm.

Preparation:

Sterilized jars must be dried and then coated with a thin layer of honey on their walls. Place watermelon pieces and seasonings. Fill the containers with hot brine, cover them with lids and leave in a warm place to ferment for 2-3 days. When the solution in the jars begins to become cloudy, drain it, boil it, and pour it back. Pasteurize the jars, roll them up, turn them over and wrap them until cool.

Video

We invite you to watch several videos on how you can pickle watermelons in a barrel, bucket or jar:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have " negative calorie“, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing results in loss of nutritional benefits. plant products. As a result of the research, scientists found that the decrease nutritional value when frozen it is practically absent.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Humus - rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is loose homogeneous mass With pleasant smell fresh soil.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

IN summer time Watermelon is a dessert, and in winter it turns into an unusual snack. Salted fruits are a great success due to their extraordinary taste. They contain notes of brine and a slight aftertaste of wine. Some people prefer to serve pickled pieces as savory dish, while others squeeze the juice out of them and consume them in liquid form. Salting watermelon has a number of features that must be observed without fail.

Options for watermelon preparations

The tradition of pickling watermelons came to us from our ancestors. If earlier this dish was prepared in barrels, then modern craftsmen prepare large berries in jars, pans and other convenient containers. In cooking, the following watermelon delicacy recipes are known:

sweet;
salty;
spicy;
in brine;
with honey.

Spices and seasonings

Those who are planning to prepare a watermelon dish for the winter for the first time often have a question: what spices go well with the red berry, and which ones can completely overwhelm the taste of the watermelon native? Experts note that almost all herbs and spices that housewives usually add to other marinades are suitable for watermelon. Most often added:

mustard;
allspice;
ginger;
red hot pepper;
coriander;
bay leaf;
leaves fruit trees(most often these are cherries, currants or sweet cherries);
nutmeg;
celery;
horseradish;
garlic;
black peppercorns;
dill.

Experienced chefs advise adding all the seasonings that family members love to the marinade for watermelon at home. Classic recipes for pickled berries usually include vinegar. And for those who prefer not to use this ingredient in preservation, there are options with citric acid and aspirin.

selection of berries;
selection of recipe;
preparing containers for preparation;
direct cooking.

Experts recommend using small and moderately ripe berries for seaming. The watermelon should be intact in appearance and not overripe, and its weight should be 2-3 kilograms. Small fruits are selected specifically so that they can be easily placed in the jar, but when placing large fruits, difficulties may arise.

Sweet sunset

Sweet lovers can prepare fruits for the winter that will not only retain their sugary taste, but will also significantly enhance it. For this you will need:

watermelons;
salt;
sugar;
vinegar;
water;
banks;
lids for seaming.

The recipe is designed for 10 kilograms of berries, which will make 7 liters of delicacy.

Well-washed watermelons are cut into triangles and cleared of green peel. To prevent the berry from losing its shape, you can leave 1-2 centimeters of white skin. It is recommended to remove the seeds, otherwise the preserved watermelon may not last until winter and may explode. They can withstand the presence of a pickling stone under a nylon lid.

Place the watermelon triangles loosely in a glass jar and pour boiling water over them for 10 minutes. After which the liquid is poured back into the pan, another 100 ml of hot water, 1 tablespoon of salt and 2 heaped tablespoons of sugar are added. Next, the liquid is boiled over low heat.

After the marinade has boiled, add 0.5 tablespoon acetic acid. The liquid is mixed and poured into jars where they are stored. watermelon slices.

Filled jars are rolled up with lids, turned upside down and wrapped. In this position, they should stand in a warm place for 24 hours, after which they are put away for storage. You can try the resulting delicacy after 30 days.

Salted watermelon

Those who prefer salted berries can opt for one of these recipes. The cooking process is quite simple and quick, and the taste of the dish will be very reminiscent of barrel-salted watermelon. To do this, the housewife will need:

watermelon;
salt;
water;
large saucepan;
gauze;
press.

Watermelons for pickling according to this recipe need to be small, 10-15 centimeters in diameter. The washed berries are placed entirely in an enamel pan with a capacity of 40 liters. To ensure that there are no empty spaces left in the container, the space can be filled with broken or cut fruits with skin.

Preparation of the brine consists of dissolving 400 grams of salt in 10 liters of water. After this, the watermelons are poured with the resulting cold liquid and the pan is covered with gauze folded in several layers. An improvised press is placed on top; it can be a round cutting board or a plate of suitable diameter.

The pickling is stored in a warm place for 17 to 22 days, after which the dish can be served or placed in jars for further storage.

Spicy recipe

You can also prepare a spicy watermelon for the winter using mustard powder. For this recipe you need:

watermelon;
salt;
sugar;
mustard powder;
pot;
plates.

For a berry weighing 4-5 kilograms you will need a 6 liter container. The washed watermelon is cut into large triangles. Next, salt, sugar, and mustard are poured into three plates. Each piece is dipped alternately on one side and the other in each spice and placed in a pan.

The container with pickling remains indoors for several days. On the third day, the dish is transferred to the refrigerator, where it infuses for another 48 hours. After 5 days the delicacy is ready.

Marinade with aspirin

Those who do not want to preserve berries with vinegar can use the marinade recipe with aspirin. For this you will need:

watermelon;
water;
sugar;
salt;
dill;
bay leaf;
garlic;
aspirin;
banks;
lids for seaming.

The selected berries must be washed well and cut into pieces 1 centimeter thick. In this case, the green peel is not cut off.

IN three liter jar, which has been previously sterilized, add 2 branches of dill or 1 umbrella, 2 laurel leaves, 2 garlic cloves. Afterwards, a watermelon is placed, and 5 aspirin tablets are placed on top.

Brine is prepared in a saucepan. To do this, take 2 tablespoons of sugar and 1 salt per 1 liter of water. When it boils and bubbles for 2 minutes, it is poured into a jar and rolled up.

The jars are placed on the lid and covered with a blanket. In a day winter delicacy transferred to a permanent storage location. Like any other preserved food, watermelon pickled in this way will be ready for winter.

Citric acid in preparation

You can also salt berries for the winter using citric acid. For this you will need:

watermelon;
salt;
sugar;
aspirin;
citric acid;
pot;
jar;
lid.

The washed watermelon is cut into triangles and placed in a three-liter jar. After which the container is filled cold water up to the neck. The water is poured into a saucepan and brought to a boil.

At the next stage, the berries in the jar are again poured with boiling water and infused for 5-7 minutes. Afterwards, the liquid is returned to the pan and 1 tablespoon of salt, 3 tablespoons of sugar and 1 teaspoon of citric acid are added.

At this time, 3 aspirin tablets are placed in the jar. The brine is brought to a boil and poured into glass containers. She's rolling up iron lid and turns upside down. After a day, the twist is removed to a permanent storage location.

Modern housewives know a lot of ways to pickle watermelon. Some people add honey instead of sugar, while others prefer to replace citric acid with real lemon. Winter preparations are an excellent field for experimentation, where everyone will find their own favorite recipe.

Russian cuisine is famous for its diversity, many options for pickles, marinades and preparation home canning. Salted whole strong watermelons are extremely tasty: they are prepared sweet and sour, with garlic, whole and in slices. The choice of a specific recipe determines whether the hostess and guests will like this dish or not.

Pickled and pickled watermelons, harm and benefits for the body

Big garden berry– watermelon is good for health when eaten fresh. This good option for an impromptu dessert, an opportunity to cool off in the summer heat. Both adults and children love watermelon. It perfectly quenches thirst, has a beneficial effect on metabolism and the functioning of the human genitourinary system.

Watermelon contains a lot of liquid:

water – 92%;
sugar – 8%.

It contains vitamins A, B, PP, C, E, as well as microelements - potassium, magnesium, iron. It is recommended for anemic disease, pregnant and lactating women. The benefits of watermelons are expressed in their antioxidant effects, beneficial effects on the heart, circulatory system, and ability to normalize blood pressure. Plaques growing on the walls of blood vessels, after eating the sweet berry, will decrease in size, and the bone tissue in the skeleton will be strengthened using calcium dissolved in the juice. The seeds are useful for athletes - they contribute to growth muscle mass. In general, nutritionists recommend eating watermelon to reduce excess weight, removing accumulated toxins from the body.

A lot of useful properties are concentrated not only in the pulp, but also in the peels, juice, and seeds, so it makes sense to use them in pickling, pickling, or freezing. Pickling a watermelon is simple: just cut it into slices or immerse the whole thing in the solution, wait the time required by the recipe, and the product is ready.

But abuse of treats, especially with kidney pathologies, diabetes mellitus, complications in the genitourinary system will lead to serious consequences. Polysaccharides and excess fluid are harmful for such patients in fresh watermelon, and in combination with salt they are doubly dangerous. Swelling may appear and an individual allergic reaction may occur.

You should be careful when eating early ripening watermelons in the early period - until the end of July and beginning of August: there is a high probability of poisoning by saturated nitrates, which are not at all useful because of this, by products.

It’s even better to wait until the end of summer, and only then enjoy the taste of ripe, sweet melons.

Features of salting watermelon

Thanks to great content watermelon liquid is easily and quickly pickled. The amount of water for brine is selected experimentally, depending on the specifically selected specimen. Preparation takes 2-3 days, and after this period of time delicious, crispy, sweet and sour slices are ready.

The fruits should not be excessively loose, with the pulp peeling off from the skin - these are not suitable for preservation. Strong, not overripe watermelons are more suitable: these will last a long time and will not fall apart during the pickling process. Those with cracks, rotten or wrinkled are rejected immediately.

Under no circumstances should you use an aluminum pan - only enamel or glassware. If you add mustard or garlic, the taste will benefit, it will become piquant and richer.

At the bank

For pickling in glass containers, berries that are not very large and of medium ripeness are selected. It is important to remember that the salt solution should cover the entire flesh, so it is better to cut the watermelon into slices. The size of the jar also plays a role: 1 liter or smaller ones are not suitable - they will hold very little. The optimal volume is 3 liter jars.

You will need a clean, intact glass jar, table salt and the watermelon itself. The amount of the main component is not so easy to calculate - it is recommended to come to this by experience. Wash the berries, clean the skin of dirt and damaged areas, and wipe with a towel. Then they are cut into segments so that they fit into the neck of the jar (about 7-8 centimeters). There are options with salting only the pulp or the whole, with the peel - as you like.

The core, cleared of the outer layer, will be salted faster, and the slice with seeds and skin will have a more pleasant crunch. Next, prepare a solution: 2 tablespoons of rock salt per 1 liter of water.

The slices are dipped into a jar, filled with brine so that it completely covers the contents, and left at room temperature. In just 2-3 days, the separately salted pulp will be completely ready; with the skins, the watermelon will be soaked in the solution more slowly (in about a month).

In a saucepan

A great way to treat yourself to something delicious is to pickle watermelon in a saucepan. A limitation is imposed on the material of the cookware: no aluminum, preferably glass, stainless steel or enameled. A wide, flat saucepan with a lid allows you to accommodate a sufficient amount of the finished product.

Medium-sized berries are washed well under running water and cut into slices. If you do not separate the peel, the production will be virtually waste-free. You'll have to cut off the top and bottom, and everything else will go into use. The watermelon is placed in a pan, then filled with brine.

To prepare it you will need:

Water – 1-1.5 liters (determined experimentally).
Salt – 100 grams.
Granulated sugar – 80 grams.

The composition should cover the contents completely; sometimes, to improve the taste, currant leaves are used.

Tip: components dissolve better in hot water, then the watermelon is immediately filled with brine. Cover the pan with a lid and put it in a cool, dark place. Instead of cutting the berries into slices, you can salt them whole, but this will greatly extend the process over time. After 30-35 days, they begin to taste the crispy, sweet and sour slices. Stored finished product in a cold place for no more than 2 weeks.

In a barrel

An old Russian recipe: when fermented in a wooden barrel (preferably an oak one), the appetizer is salted quickly, efficiently and is unable to absorb foreign odors or acquire an unpleasant aftertaste. This is also a way to salt a whole watermelon - no need to cut it or separate the skin. Thin-skinned berries are best suited - these are special, southern varieties. Sugar ones, which ripen too quickly and too quickly, are also not suitable: the optimal choice would be watermelons with pink flesh.

The pickling process begins with the preparation of the container: it is thoroughly washed and cleaned without the use of chemicals. Used for this plain water, at the end the barrel is scalded with boiling water.

To help the brine penetrate into the core of the fruit, small holes can be made in them (with a bamboo skewer or a knitting needle). Watermelons selected for preservation are placed in a barrel. Salt and amount of water are selected arbitrarily, at a rate of 600 to 800 grams per 10 liters. Knowing the capacity of the container and this proportion, it is easy to prepare the brine.

The solution covers the entire contents; it is allowed to use a special weight (oppression) that presses down the watermelons. The minimum salting period is 21 days. Readiness is checked by tasting the product: it should be rich, sour-sweet, and the skin will soften to the state of a fresh cucumber peel.

In a bucket

Another option, something between pickling in a jar and a barrel. To successfully carry out the operation, you will need a bucket - a clean plastic or enamel one, there is one in every home. Medium-sized, moderately ripe and with a not very thick rind, wash and dry the watermelon. If you salt it whole, then more than one will not fit into the bucket, and when cut into slices or layers, the berry will lie denser.

Prepared, cut fruits are placed in a pre-washed container, then filled with cold brine (approximately 600 grams of salt per 10 liters of water). For piquancy, you can add bay leaves, currants or throw in 4-5 black peppercorns - whichever you like best.

When pickling, two conditions must be met: the solution covers the entire contents, the berries are pricked in several places. After 3-4 weeks the product is ready.

Choosing the right watermelon

The success of the event largely depends on the choice of watermelon. It shouldn't be:

overripe;
broken or rotten;
incised, cracked;
thick-skinned;
from sugar varieties.

Sweetness for pickling is not a fundamental factor. It is much more important that the fruit is strong, elastic, with a peel of moderate thickness. The size influences the determination of the pickling method and container: small watermelons are more convenient to preserve in buckets and tubs, but large ones will definitely have to be cut into slices. In terms of ripeness, slightly greenish ones are more suitable, but not too much. After being kept in brine for 20-30 days, they will acquire a unique sweet and sour taste.

We prepare and sterilize containers

To prepare a tasty, healthy snack in all respects, you need the “right” container. These are glass jars of suitable volume (preferably 1-2, 3-liter), pans with a wide bottom (enamel, thermal glass, stainless steel), plastic buckets, barrels. The last option is considered classic: this is how vegetables and fruits were salted and fermented in the old days.

Basic recipes for preparing berries

There are several classic methods for pickling watermelon - in jars, a saucepan and a wooden barrel, with additional components and without. They are all simple, this is their main advantage. In order to enjoy the taste of salted berries, whole or cut into slices, after 3-4 weeks, you will need 2 main conditions: water and regular table salt. This is how our ancestors cooked, and these same methods work today.

The classic way to pickle watermelons for the winter in jars

Pickling ripe watermelons V glass jars– a suitable option for urban conditions: no need to look for a bucket, tub, or comply with special requirements for preparing the container. To get juicy, elastic, sour-salty, slightly sweet slices, you will need:

salt – 1 tablespoon;
granulated sugar – 2 tablespoons;
vinegar essence 70% – 1 teaspoon (based on a 3 liter glass jar);
clean water – 1 liter.

Wash the watermelons thoroughly, remove dirt with a washcloth or brush, and dry. They are cut in a “special” way: first - in slices across the entire width, then each layer is successively divided into 2, 4, 6 parts to form neat triangles. Then they put it in jars (pre-sterilized), heat water in a clean saucepan, and pour in the watermelons. The pulp must absorb moisture, so keep it like this for some time (half an hour).

The cooled liquid is poured back into the pan; it will be useful for preparing the brine. Place the dishes on low fire, add salt and sugar successively, stir until completely dissolved. Vinegar is poured directly into jars, and their contents are filled with boiled brine. They roll it up with tin lids, turn it upside down, wrap it up and leave it like that for several hours. Preservation can be stored in a cool, dark place. The snack is ready to eat at any time.

Pickled with mustard

The recipe was obtained by adding a new component to the classic. Everything is done as usual, only for this method you will need mustard powder. Clean, cut watermelon is placed in layers in a bucket or pan, sprinkled with a mixture of sugar, salt and mustard. All ingredients should take approximately 1 tablespoon (for a medium-sized berry).

You don’t have to add water at all; when pressed down with pressure (a stone wrapped in a clean cloth, a jar of water, a weight), the layers will release juice, which will saturate the backfill and salt them. After 5 days the product is ready. Before use, the watermelon is rinsed with water, cleaned of salting and served. The taste is sweet and sour, with a spicy note.

With sauerkraut

Watermelon can be salted like this - with white cabbage, alternating layers in a tub or bucket. This is one of the options; it is also possible to chop the cabbage, as for ordinary pickling, and place medium-sized watermelons uncut. Try it this way and that way: the taste of the finished product will not disappoint.

Whole pickled watermelons in a barrel

You will need a strong board, without rotten boards and thoroughly cleaned. wooden barrel. Before starting pickling, rinse it with boiling water, then put in washed watermelons of medium ripeness, without cracks or cuts. Fill with water and add table salt at the rate of 600 grams per 10 liters.

You can press down with pressure from above. The fermented watermelon is cut into slices, peeled, and served as an original appetizer with vodka - whatever you like.

Pickling in ceramic barrels

This method is not fundamentally different from cooking in a wooden container. Ceramics are famous for their inertness towards food; they do not transmit or absorb odors. Therefore, it is ideal for fermenting cabbage, apples, and watermelons. It should be remembered that with all beneficial properties, this material is fragile, afraid of shocks and excessive loads.

Fermented in a barrel with spices

Another variation classic recipe. Spices (cloves, nutmeg, peppercorns, bay leaves) can be combined in any way you like: here you can give full rein to your imagination, not forgetting to taste the finished product for spiciness. The berries, cut into slices and stripped of their skins, will be salted faster, and with the skin they will turn out elastic and crispy, like cucumbers.

Pickled in watermelon juice

A method for the lazy: you need to remove the topmost layer of the watermelon peel (green), leaving a white layer. The berries cleaned in this way are cut into segments and placed in a jar. Sprinkle with coarse salt, the amount is arbitrary. Cover the top with a plastic lid and leave in a warm place for about 24 hours.

Gradually, the watermelon will release juice and absorb salt; to ensure uniformity of the ferment, you can periodically shake the jar. The finished dish is stored in the refrigerator.

Recipe with honey

To implement this idea, you will need honey - natural and not candied. Clean, sterilized jars are filled with sliced watermelon segments. Then the contents are poured with boiling water for 8-10 minutes. The drained liquid is used to prepare the marinade: 5 tablespoons of sugar, 250 milliliters of honey, 5 tablespoons of salt and 300 milliliters of vinegar (9%). All this is taken based on 7-8 liters of water and approximately 8 kilograms of watermelons.

The components of the marinade are sequentially added to the jar and filled with the liquid brought to a boil again. Banks roll under tin lid, turn over, wrap themselves in a blanket.

The finished product is stored in the refrigerator, pantry or cellar.

With garlic

For one 3-liter jar of pickled berries, you can take 2-3 cloves of garlic: the watermelon will acquire a slight spiciness and become even tastier. This appetizer goes well with meat dishes, roasts, and stewed potatoes.

With cloves

Cloves added to salted watermelons will give them a slight tartness. The main thing is not to overdo it, otherwise the finished product will acquire a bitterness that will be impossible to remove. In this way, the berries are salted in jars, barrels, pans or buckets.

With grapes

Delicious, sour-sweet salty snack, for the preparation of which you will need:

Watermelon of medium ripeness - 2 kilograms.
Grapes – 0.5 kilograms.
Allspice – 5 peas.
Cherry leaf – 10-15 pieces.
Whole cardamom – 3 pieces.
Sprigs of peppermint – 3 pieces.
Salt – 1 tablespoon.
Sugar – 2 tablespoons.
Vinegar – 1 tablespoon.
Water – 1.5 liters.

Pre-washed, sterilized jars are filled with chopped watermelon. Before this, mint and cherries are placed at the very bottom. Grapes intersperse layers of watermelon in random order. This mixture is poured with boiling water and left for 20 minutes. The cooled liquid is carefully poured into a saucepan, reheated, and sugar, salt, vinegar, pepper and cardamom are added. The resulting marinade is finally filled into jars with watermelon and rolled under the lid.

Without sterilization

A quick way to make a salty snack. You need to prepare salt, sugar and the watermelon itself in advance. The berries are washed and cut in small pieces to fit into 1-2 liter jars. Then they are placed in a container, sprinkled with a dry mixture of salt and sugar. Cover with a plastic lid and leave in a warm place for 72 hours. Store in the refrigerator and eat with meat, poultry, and vegetables.

Marinated watermelon pieces

One of the simple ones step by step recipes. You will need:

granulated sugar– 2 tablespoons;
rock salt – 1 tablespoon;
vinegar 9% – 1 tablespoon;
watermelon – 2 kilograms;
clean cold water - 1.3 liters.

Proportions are based on a 3-liter jar. Pieces are placed in clean, steamed jars ripe berries, pour boiling water under the neck. Leave for 20 minutes. Then the water is poured into the pan to prepare the marinade. Salt and sugar are dissolved in it and brought to a boil. Vinegar is first poured into the jars, and only then the marinade. The product rolled up under the lid is stored in the refrigerator or cellar.

Quick pickling recipe

Extremely simple, but effective way. The secret is that the watermelon is peeled to pink pulp, cut into small cubes, and placed in a pan or jar. Brine made from cold water And table salt(2 tablespoons per 1 liter), fill the contents so that it completely covers all the pieces. 2-3 days - and the snack is ready.

I, like many people, like watermelons. But this berry is only available in August and September. Therefore, experienced and thrifty housewives prepare these fruits for the winter. In a previous article I reviewed. And few people know that they can also be salted.

Some people can't imagine how sweet berry salted. Try to prepare such an original snack. Of course, it’s not for everyone, but gourmets will definitely appreciate the extraordinary taste.

To be honest, I first tried salted watermelons about ten years ago, and I didn’t like them at all. But with age, taste preferences change, so I came across a salty snack again, and it seemed very tasty.

If you decide to experiment or have already pickled fruits for the winter, then read this article. I tried to collect the most common and simple options.

This easy way harvesting berries for the winter. You can experiment with the type and volume of spices. But if this is your first time canning this fruit, then it is better not to change the proposed composition.

Ingredients:

3 kg watermelon;
10 cloves of garlic;
1 horseradish root;
2 hot peppers;
1 bunch of dill;
1 bunch of parsley;
3 tbsp sugar;
3 tbsp salt;
1 cup apple cider vinegar.

Preparation

At the very beginning, put sugar and salt in the pan, then pour them apple cider vinegar and leave until all the crystals dissolve.

Meanwhile, rinse the watermelon under cold water and cut it into medium-sized pieces, as shown in the photo below. It is best to cut off the crust, this will make it more convenient to eat the snack in the winter.

Now chop the horseradish, pepper and herbs. We add the garlic whole cloves, so there is no need to chop it. Place the prepared spices in layers in an empty pan, alternating with berry slices. Thus, we fill the entire container.

By this time, the sugar and salt will dissolve in the vinegar. Pour this brine over the appetizer. To completely cover all foods with liquid, add cooled boiled water if necessary.

Leave the salting for 1.5 (days), stirring the contents periodically.

Before adding to the marinade, add cloves and black peppercorns. Then we put the pieces into sterilized jars and fill them with brine.

We twist the workpiece metal lids or roll it up with a special key. We put the jars away for storage in a cool place.

Recipe for salted watermelon for the winter: ready in three days

This method can quickly pickle summer berries. The process itself takes no more than 15 minutes, and after that, the watermelon will be marinated for 72 hours. Step by step guide watch in the video:

When the snack is infused, you can immediately try it, and roll some of it into sterilized jars. If necessary, divide the slices into smaller parts.

How to salt watermelon pieces with mustard

Now let's look at the dry salting method summer berries. This recipe allows you to store pieces of fruit until the New Year. This option is quite simple, so you don’t have to worry that you won’t be able to prepare it for the winter.

Ingredients:

Watermelons;
1 tbsp mustard powder;
1 tbsp white sugar;
1 tbsp table salt.

Preparation

For pickling, choose berries with a dense structure. The pulp may be brown or red, it does not matter. We wash the fruit well under running water, then divide it into enough large slices, but so that they can fit into a 3-liter jar.
We cut off the crust from the pieces, since it will be superfluous in our preparation.

You don’t have to cut off the white part of the crust, as it also turns out tasty.

If necessary, cut the slices into smaller pieces.
We distribute the prepared pieces into sterilized glass jars.
In a plate, thoroughly stir dry mustard with salt and sugar.
For one 3-liter jar we will need 1 tbsp of the prepared mixture.
Add the mustard mixture to the container with the watermelon, cover with a lid and shake so that all ingredients are well mixed.
Leave the workpiece for three days at room temperature.

It is important to comply temperature regime, otherwise watermelons may spoil at high temperatures, or not marinate at low temperatures.

After this time, we roll up the jars and put them in the pantry or cellar, or best of all, in the refrigerator.

Such unusual blank You and your loved ones will definitely like it. So try this recipe and you won’t regret it.

Salting watermelon slices without sterilization with aspirin

Acetylsalicylic acid allows you to increase the shelf life of preparations and also avoid the fermentation process, since the antibiotic kills all harmful microbes. This is exactly the method we will use now.

Ingredients:

2.5 kg chopped watermelons without rind;
70 ml 9% vinegar;
50 g sugar;
50 g salt;
2 aspirin tablets.

Preparation

For pickling, you should choose a watermelon with dense pulp, so it is best to take a slightly unripe berry. You not only need to cut off the crust, but also get rid of the seeds; this is a rather labor-intensive process, so be patient. If there are a few seeds left, there will be no problem.

Place the slices in dry jars and fill them with boiling water. Cover with a lid, a warm blanket and leave the watermelons to warm up for one hour.

At the next stage, pour the liquid into a saucepan, add all the remaining ingredients and aspirin tablets to it. Place on the stove and after boiling, cook for a couple of minutes.

Pour hot brine over watermelon slices. And then we roll up the lids using a special key.

It should be noted that several decades ago doctors banned the use of aspirin during cooking and cooking. winter preparations. Therefore, use this method at your own risk.

How to hot pickle watermelons for the winter

Let's consider another cooking option original snack With spicy taste. You can use spices at your discretion. In this recipe we will only add vinegar and pepper, but add other spices if necessary.

Ingredients

Ripe watermelon;
1 liter of water;
1 tsp vinegar;
1 tsp sugar;
50 g salt;
Allspice.

Preparation

Be sure to wash the watermelon under running water. To ensure that the snack has a dense structure, unripe fruits should be used. Cut the berry into pieces, cut out the rind and remove the seeds.

Pour into a saucepan with water table vinegar, and mix sugar and salt in the liquid. After boiling, cook the marinade for two minutes. In the meantime, you can sterilize the jars.

We distribute the watermelon pieces into prepared jars. Add a few peas to each container allspice. If desired, you can also send bay leaves and cloves.

Remove the brine from the stove and immediately pour it over the appetizer.

Screw on the metal lids and turn the jars over. Cover them with a warm blanket or towel and leave them in a dark place until they cool completely. Winter snack ready.

Pickling watermelons in a jar in pieces without vinegar

There is another simple way to preserve summer berries. The quantity of products calculated for liter jars is indicated here. If you roll the slices into larger containers, then increase the amount of spices proportionally.

Ingredients:

1 watermelon;
5 peppercorns;
1 bay leaf;
2 tbsp sugar;
1.5 tbsp salt;
1 liter of water;
½ tsp citric acid;
Horseradish leaves according to preference.

Preparation

We wash the summer berries with cold water, then cut them into slices large enough to fit into sterilized jars. Place horseradish leaves on the bottom of the container, and then watermelon without rind and seeds.

To prepare the brine, add peppercorns (about 5 pieces), bay leaves, granulated sugar and salt to a saucepan with water. After boiling, pour the marinade over the watermelon slices.

Cover the jars with metal lids and place in a warm place for half an hour. Before twisting, do not forget to add citric acid.

Screw on the lids and turn the jars upside down. Leave in this position until it cools completely, after which we put it in the refrigerator or cellar.

If you are worried that family members will not like this preparation. First, pickle a few pieces to try. If the taste of salted watermelons suits you, then be sure to pack 2-3 jars for the winter.

Choose watermelon recipes for the winter to suit your taste. They can be salted, pickled, soaked, sweet jams can be made from the pulp, and sweet jams can be made from the crusts. emerald jam. Preparing these large berries is similar in principle to canning vegetables, so the recipes are similar to pickles and marinades from zucchini, cucumbers, and cabbage. Watermelons are closed in jars or tubs by themselves or in combination with other vegetables and spices.

Depending on what you want to cook, select the appropriate size and quality of watermelons:

For soaking, salting, pickling, fruits that are strong, with red or pink flesh, but not overripe, are suitable;

ripe watermelons are needed for jams;

For jam you only need a crust, from which the top green layer is cut off.

If you plan to preserve whole watermelons, they should be small in size, without spots or cracks. For pickling in jars, select fruits with a diameter approximately the same as the jars in which they will be rolled up. Then they are cut into pieces.

Five of the fastest watermelon recipes for the winter:

The most common and at the same time simple recipe for watermelons for the winter is pickling. This type of preservation is done in several steps.

Small watermelons wash well.

The peel is peeled, the seeds are removed, the pulp is cut into slices of such a size that they fit freely into the neck of the jar.

Place the watermelon in jars.

Prepare a marinade from water, sugar and salt - one tablespoon per liter of water. Boil it, then cool to 30 degrees.

Jars of watermelons are filled with marinade and left in a warm place for a couple of days.

Ready pickled watermelons are stored in the refrigerator.

Five of the most nutritious watermelon recipes for the winter:

More watermelons taste better You will succeed in winter if you try to apply these tips:

recipe for jam with soda watermelon rinds similar in structure to pineapples;

watermelons that are pink inside are ideal for pickling;

Thin-barked fruits are better marinated and salted whole.