Recipe for pickled watermelons in jars for the winter. Harvesting watermelons in liter jars and bottles

Juicy melon berries - watermelons - are considered an amazing dessert during their ripening period. They are enjoyed by both adults and children. But, in addition to simply treating themselves to mouth-watering scones, many thrifty hostesses manage to preserve watermelon for the winter in jars. This roll is a great appetizer. The named fruits are closed for future use as a marinade, in the form of pickles, and also simply corked in a spicy filling. It should be noted that any watermelon preservation comes out no worse than vegetables, for which tomatoes or cucumbers are stored. So it must be concluded that watermelons are excellent for winter blockages; at the same time, not sweet berries, slightly unripe or overripe, will fit.

Striped berries are harvested with or without peel. The first option is preferable if the fruits are thin-skinned; otherwise, it is better to cut off the hard edging. Cutting is carried out in portioned small skibochki-slices. By the way, small watermelons are salted and pickled whole. Filling is carried out from boiled or filtered water, spices, table oats (acid), honey, aspirin. Auxiliary components will be dill umbrellas, garlic, cherry or currant leaves, parsley, horseradish ... The degree of maturity of the main components is not important! Taste defects can easily be corrected by marinade or brine, and watermelons in jars for the winter turn out as you need - amazing!

Watermelon for the winter in jars: Recipe 1

The first way of blocking will perfectly complement the boiled potatoes (a glass of intoxicant will not be superfluous!). For one three-liter glass container, about a spirit of a kilo of watermelon skibs is taken, 1 tbsp. with a slide of coarse salt, 2 tbsp. without a slide of sugar sand, 1 tbsp. ottovoy essence or 1 tsp. citric acid, up to 1.5 kg of water, spices (4 leaves of celery and parsley, 8 grains of black pepper, a couple of garlic cloves, etc.).

The proposed culinary method is quick to perform and quite simple. So almost all "Watermelons for the winter in jars" recipes first of all, seaming containers and tin lids are prepared. Banks undergo a thorough wet treatment with soda and subsequent rinsing. Then the containers are calcined in the oven or over steam. It is enough to pour over the lids with a steep pitch. Then you can take it directly to the harvested berries. Watermelons are washed under a cold stream, after which the “lids” are cut off from them on both sides, and the fruits themselves are cut into neat, not wide cuts. If desired, the peel is cut off from them; but often close with it.

4 garlic cloves, several sprigs of fresh celery, 8-9 fragrant pepper grains and 3-4 bay leaves are placed in a clean seaming container. The next are the watermelon skewers, without pressing down or tamping. Finishes laying greens. Steep boiling water is poured into the containers, and the future workpiece, covered with lids, is aged for 20-25 minutes. The ingredients are heated, and then the liquid into a large saucepan. In "dehydrated" jars with a volume of three liters, 2 incomplete tablespoons are poured. sugar sand and 1 tbsp. with a slide of coarse crystalline salt. The solution is boiled, kept at a quiet boil for about 2 minutes, and jars of watermelons are poured into them. But, before pouring in the marinade, a tablespoon of otst is sent to the container (or you can take 1 tsp of lemon).

And raznosolov. Each hostess has a reasonable approach to this issue: she looks in advance for new recipes for marinating, pickling, pickling and urinating in order to please her loved ones and guests with delicious homemade treats during the cold period. Moreover, traditional Russian cuisine is replete with interesting preservation options.

One of the oldest ways to preserve fruits and vegetables is urination. If we delve into history, we will find an interesting fact - this method was practiced by ancient people who lived before our era in Northern Europe and Siberia. The recipe has remained virtually unchanged and is actively implemented in our century.

True, instead of barrels, glass containers, jars and plastic containers are more often used. Many clearly remember what a specific flavor bouquet endowed with soaked watermelon with apples. If you think that in urban conditions, or rather, in an apartment, it is impossible to harvest a berry, you are deeply mistaken. Everything is easier than it seems. We offer interesting variations of winter pickles.

Subtleties of conservation

For salting, you should choose fruits of small size, weighing no more than 2 kg, unripe and preferably with a thin skin. From overripe, a loose mass with an unpleasant structure will turn out. Be sure to check for damage and dents, since cracked fruits will “deflate” and turn sour during fermentation. If you are cooking watermelons soaked in a barrel, it is better not to pierce the peel, otherwise there will be no gas.

In a wooden container, whole berries are salted longer - about two months, and they turn out surprisingly tasty, juicy and fragrant. Many cooks lay out layers of cabbage or currant leaves, various fruits and vegetables. Literally after a few days, you can notice the fermentation process in the form of a foam that forms on the surface of the container (remove periodically). After that, the barrel is cleaned in a cool cellar or basement. In urban conditions, you can transfer the raw materials to glass jars and put them in the refrigerator until completely soured.

How useful are watermelons soaked in a barrel?

There is no need to talk about the healing power of pickles and preservation, however, soaked products are much more useful for their healing properties and are indicated for a number of diseases. Practitioners and homeopaths recommend including soaked watermelon in the diet of people with diabetes and overweight.

This is due to the fact that much less sugar and salt are present in the pulp of soaked berries. The composition retains all the mineral and chemical elements that we obtain from fresh vegetables and fruits. They may well make up for the deficiency of vitamins in the winter and supply the body with the missing substances. Now let's move on to the technological process - we will present a wonderful selection of delicious snacks.

How to cook pickled watermelons in jars?

Any variety with an elastic skin is suitable for harvesting. List of ingredients for a three-liter jar:

about 2-3 kg watermelon;
15 grams of salt;
two large spoons of natural honey (instead of granulated sugar);
three cloves of garlic;
a tablespoon of citric acid;
a few currant leaves.

Cooking organization

Before making soaked watermelons, wash and cut them into small slices (triangles), without removing the seeds. If desired, you can peel the skin if it is too dense. We lay out the pieces in a sterile container along with currant leaves and garlic (layers), pour boiling water to the top and cover with a lid. Leave for 10 minutes, then drain the liquid into the pan.

Prepare the brine: dissolve honey and salt in watermelon water. Put the marinade on the stove and let it boil, then pour it into a jar, adding citric acid in advance. Quickly cover or roll up the container, wrap it with a warm cloth, leave it in the room for 6 hours. In a similar way, soaked watermelons are prepared in a saucepan and a wooden tub. Between the layers, you can put cherry leaves, celery, any greens, horseradish for a piquant taste. By the New Year holidays, the appetizer will be completely ready!

Salting in a barrel

For 10 liters of water, 500-800 g of salt will be required. We choose fruits of medium size, green-ripened. The quantity is determined depending on the size of wooden or stainless containers. We thoroughly clean the berries from contamination, remove the stalks so that the soaked watermelon ferments faster. You can also make several small punctures with a skewer.

We tightly pack all the fruits so that there are no voids left, adding roots, currant or cherry leaves. It remains to dissolve the salt in water, boil, then cool and pour into a container. We cover with a clean gauze cloth, set a heavy load (oppression). Barrels are stored in the basement / cellar. After two days, add the marinade.

After about a month, soaked watermelons will be edible. In a barrel (the recipe can be done in a city apartment), the fruits are extraordinarily tasty. This appetizer will be a great addition to any table.

Recipe with a sand layer

An ancient way of salting, which came to us from time immemorial. Whole berries are taken, not injured and without signs of damage. To begin with, washed fine sand (about 5 cm) is poured into the bottom of the barrel. Then the fruits are laid out, each layer is covered with sand. Everything is poured with salt 5% marinade.

Soaked watermelon is stored in a dark, sun-protective room for about a month. Thanks to this method, the product is crispy, does not deform under pressure, and is evenly impregnated. Try to produce a recipe in a small container, and you will be satisfied.

Recipe for urinating watermelons with apples

Another well-known method of winter preparations in traditional Russian cooking. A popular dish in Ancient Rus' remains in demand and loved in modern society. It is better to choose apples of late varieties, ripe, without worms and rot. Instead of a barrel, many housewives use glass and plastic containers. So, the necessary set of components for preservation (for a three-liter container):

ripe watermelon;
apples "Antonovka";
leaves of red currant and cherry (by eye);
rye straw (how much will fit).

Dressing Ingredients:

a tablespoon of salt with a slide;
30 ml of vinegar 6%;
a large spoonful of granulated sugar and, accordingly, boiled water.

Walkthrough

Remove the stalks from the berries, cut into squares, put on the bottom of a sterilized jar. Tamp rye straw on top (you can do without it). The next layer will be apples (if large, it is better to cut). Cover each row with cherry and currant leaves.

Pour boiling water, let it brew for 10 minutes. After that, the liquid is drained and the container is filled with brine. It is prepared as follows: salt is dissolved in a liter of water, boiled until the granules are completely dissolved, vinegar or essence is poured in, granulated sugar is added. Soaked watermelons with apples are tightly corked with a lid and stored in a dark room. Thoroughly sterilize lids and containers to avoid swelling.

Using a similar technology, fruits are preserved with cabbage, mustard, a variety of fruits, lemons, with the addition of savory spices. Soaked watermelons at home will delight you with amazing taste and cheer you up on frosty days!

Salted watermelon is a somewhat unusual phrase, but this product is one of the great types of snacks for any feast. Salted watermelons in jars are not very common - for an amateur, but in order to determine exactly whether you like salted watermelons or vice versa, be sure to make them yourself, according to the recipes below.

This salting method, how to salt watermelons in a barrel, is entirely interesting because watermelons will not be cooked in pure brine, but together with chopped cabbage. This recipe for salted watermelons is designed for large volumes of preparations, which is very convenient, for example, for a large family. An unusual vegetable platter of pickles will not only be a delicious treat for the table, but will also give the body a huge amount of useful substances and vitamins.

Necessary:

small watermelons up to 2 kg - 2-4 pieces;
non-iodized salt - 320 g;
chopped cabbage - 10 kg;
a whole cabbage head - 1-2 pcs.;
chopped carrots - 2 kg.

Recipe for salting whole watermelons in cabbage:

Prepare a container for salting - it can be any deep dish of a large volume: an enameled pan, a wooden barrel, a bucket (also enameled) or such a rarity as an oak tub. The container should be thoroughly cleaned, washed and be sure to dry.
When choosing watermelons for this salting method, pay attention to the fact that the fruits must be undamaged, dense and not overripe. We will not pierce them with a needle! Wash watermelons and dry with a towel.
Shred the cabbage with a shredding knife. The weight of cabbage - 10 kg, indicated in the recipe, is the weight of the already chopped product, not heads. And separately, you will need one or two cabbage heads, to fill the voids in the container, cut them into large arbitrary pieces.
Cut the carrots into strips or just rub on a coarse grater. Combine with shredded cabbage.
Salt for such blanks should not be iodized!
Put a layer of chopped cabbage 10 cm thick on the bottom of the selected container, tamp and sprinkle with part of the total amount of salt.
Put whole small watermelons on a layer of cabbage so that they do not touch each other and the walls of the container. Fill voids with large cabbage pieces and leaves.
Layers of cabbage are compacted and salted every five centimeters. The cabbage should completely hide the watermelons.
As soon as the container is full, cover the pickling mixture with clean gauze or a white sheet, put some kind of press on top (a jar filled with water or a clean stone).
You need to store the workpiece in a cold cellar, otherwise the products will deteriorate.

Serve salted watermelon on the table should be cut into slices.

How to salt watermelons in jars

Almost everyone, having eaten the sweet pulp of a watermelon, throws away the peels from it, but in vain. The recipe below for salting watermelons in a canning jar will show how you can use this part of a large berry. Salted watermelon rinds prepared according to this recipe are savory in taste due to garlic and allspice. They are used as snacks, added to meat and fish dishes, cut into salads (vinaigrettes, Russian salad) or pickle.

What do you need:

thick-skinned watermelon - 1 pc.;
large cloves of garlic - 7 pcs.;
shower. pepper - 4 peas;
dill - 4 sprigs;
celery - 1 stalk;
sugar. sand - 2 tbsp. l.;
coarse salt - 1 dessert. l.

How to salt watermelons for the winter in jars:

The number of products is calculated for 1 jar of three liters. Pre-wash and sterilize it in any way convenient for you. With a metal lid, which we will close the jar, do the same procedures.
Watermelon for this conservation choose only thick-skinned. Wash the fruit, cut into ordinary portioned slices, so that it is convenient to cut the pulp. By the way, it is not needed in this recipe, so you can just eat it. Cut off the hard green skin in a thin layer, thus leaving a dense green part, which we will salt.
Cut watermelon slices without pulp into slices 4-5 cm long, that is, so that they fit compactly in a 3-liter jar.
At the bottom of the prepared glass container, put dill branches, a small celery stalk, pour allspice peas and whole garlic cloves.
Compactly and tightly lay the chopped peels in a jar to the top.
Boil water in a saucepan, then carefully pour it over the ingredients in the jar. Boiling water should be poured in a thin stream so that the container does not burst from the temperature difference. The crusts in this state should be infused for some time, namely when the jar can be taken with your hands and not burned.
Then pour warm water back into the pan, boil again, add salt and granulated sugar according to the recipe.
Pour the contents of the jar again with the resulting hot brine, roll up the lid and wrap upside down for a day.

How to pickle watermelon slices

This recipe for salting watermelons in jars for the winter is the most classic and simple. Watermelons in jars will already be cut into portioned “triangles”, all that remains is to uncork the lid and enjoy the piquant taste of canned berries. Salted watermelon pulp, however, like sweet fresh, is an excellent diuretic, improves digestion and metabolism in the body.

Ingredients:

ripe watermelons - 5 kg.
garlic - 6 cloves;
shower. peppercorns - 6 pcs.;
hot pepper - a third of the pod;
sea salt - 1 tbsp. l.;
dill - 2-3 sprigs;
sugar sand - 1 tbsp. l.

How to salt watermelon slices:

When choosing watermelons for salting, several factors should be taken into account: the fruits must be ripe (but not overripe), thin-skinned and small in size (weighing about two kilograms).
Wash watermelons well under running water, wipe with a dry towel. Cut off a small circle in the part where the stalk is and cut off the same circle on the opposite side.
With a large and sharp knife, cut the watermelons into rings about three centimeters thick.
Cut each watermelon ring into approximately equal pieces in the form of triangles. The pieces should be such that they can easily fit into the container.
Place tightly in pre-sterilized and dry jars.
Boil filtered water in a separate saucepan, carefully pour the stacked watermelon triangles with the resulting boiling water, cover with lids, leave for 3 hours. The water must be completely cold.
After the time has passed, pour the water from the jars into the pan and, based on the total volume of the brine, prepare the following products: peel the garlic cloves, cut into slices, measure the required amount of the remaining ingredients.
Put the pot with the liquid on the fire, add sugar. sand, salt, bring to a boil.
As soon as the water boils, add the rest of the ingredients, boil the brine for 2 minutes, remove from heat and pour over the watermelons in jars.
Roll up the containers with lids, wrap and leave upside down to cool naturally.

Salting watermelons in a barrel with apples in the sand

An interesting recipe for this salting is designed for a large volume. The original taste of watermelons combined with apples will delight lovers of unusual culinary delights. The two ingredients of this blank eventually turn into an excellent snack.

The main ingredients for salting:

small mature watermelons (up to 2 kg) - 2-6 pieces;
strong apples - 10-15 kg;
salt (per 10 liters of water) - 750 gr.;
washed sand - 5-10 kg;
cherry and currant leaves - 15 pcs.

How to pickle watermelons in a barrel of apples in the sand:

For salting, you will need mature and strong watermelons without damage, their number may vary depending on the size, but they must be up to two kilograms in weight. Wash all fruits well.
Choose apples that are also ripe and dense without visible defects, and also wash all the fruits.
It is better to take a barrel as a container for salting, but if there is none, a capacious enameled pan is quite suitable.
Put the watermelons in the selected container, filling the space between them with apples, not forgetting to evenly place cherry and currant leaves.
Pour sand into the filled container, it will fill the remaining voids. Its amount indicated in the recipe is approximate, may vary up or down - it depends on the volume of the selected container.
Prepare a hot brine, the amount of salt is indicated per 10 liters of water, but more may be needed, for each specific case you will have to calculate it yourself, based on the available numbers.
Fill the last layer of watermelons with a layer of sand, about 5 cm thick.
Pour more brine so that it is 10 cm higher from the sand layer.
Store the workpiece in a cool place. As the salting progresses, the sand will thicken and settle, and it and the brine will need to be added so that the watermelons do not become bare.

How to salt watermelons recipe with mustard

The beauty of this recipe lies in its quick preparation. Even a beginner in the kitchen will cope with the salting process, and the result will not disappoint lovers of original and spicy snacks.

List:

unripe watermelon - 1 fruit;
coarse rock salt - 1 tbsp. l.;
sugar - 25 grams;
mustard powder - 1 tbsp. l.

Cooking step by step:

An enamel pan in which we will salt, wash and dry.
We choose an unripe watermelon, wash it well and cut into portions.
In a bowl, combine coarse salt, sugar and dry mustard, mix into a homogeneous powder.
Pour a part of the resulting dry mixture onto the bottom of the container, lay out a layer of watermelons, sprinkle again, and so on, until the installation is completed.
Cover with a clean and white cloth, put any load on top.
If left at room temperature, watermelons will be ready in 5 days, if in the cellar, then a little longer, but in a cool place they will last longer.
The output is sharp and fragrant watermelon pieces.
The remains of mustard on the finished pieces of watermelon can be washed off in the juice that formed during salting.

Salting watermelons for the winter is now very original. Such a preparation with a piquant taste will be an unusual surprise for relatives and will pleasantly surprise guests. Salting watermelons will definitely help keep them for a longer period.

For those who like to diversify their winter diet with the help of blanks, we would like to offer other spin options:, salting and. You can easily find all these and many other recipes in our recipe book on the website.

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

Preparing this pickle is relatively easy, there is a minimum of products, so it's worth a try.

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

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

For pickling, well-ripened watermelons are used, overripe ones will not work, because the pulp will spread. The berry is pickled with or without peel, the bones are left or carefully selected. The pulp is cut into slices or pieces so that they easily pass inside the jar, and fill them loosely, trying not to damage the watermelon pulp.

The taste of pickled watermelons is affected by the marinade itself and the spices and spices added during preservation. Very often, seasonal berries and vegetables are used for pickling with watermelons in jars for the winter: tomatoes or grapes. Vinegar, food 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 gr.;

Three small garlic heads;

Five liters of filtered drinking water.

9% table vinegar - 6 tbsp. l.

Cooking method:

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

2. Disassemble the garlic into cloves and peel them.

3. In prepared sterile jars, a three-liter container, place a third of the watermelon slices and about the same amount of garlic, with 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, drain the infusion from the jars into a large saucepan, dilute honey in it. Add salt, set to maximum heat. Boiling, pour the marinade into jars and add two tablespoons of table vinegar to each, cover with lids for seaming.

6. Install, without touching the walls, the jars in a pan that is suitable in volume. Cover the bottom of it in advance with a thick, terry towel. Fill the jars up to their shoulders with hot, non-boiling water and set to boil. When the water boils in the pan, turn down the heat slightly, 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 ordinary aspirin.

Cooking method:

1. Clean, be sure to dry, steam the jars over steam, neck down for a quarter of an hour. After that, turn them over and put them on the table.

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

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

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

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

6. Put three tablets of pharmaceutical aspirin on top, fill everything with boiling broth and seal tightly with sterile lids, carefully rolling them with a special key.

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

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

Ingredients:

Well-ripened watermelon - 2 kg;

One liter of filtered water;

50 ml of food, 9% vinegar;

Sugar - 3 large spoons;

Fresh horseradish leaves - 2 pcs.;

Three carnation umbrellas;

Two tablespoons of fine table salt;

Lavrushka - 2 leaves;

A small bunch of celery, dill and parsley;

Allspice - 6 peas.

Cooking method:

1. Wash the greens and horseradish leaves well with water, shake off its remnants and wipe dry with a cotton towel or lay it on it to dry.

2. Cut the watermelon into medium-sized slices and cut the peel from the pieces, select the seeds.

3. At the bottom of the carefully steamed jars, lower the leaves of horseradish, and on them carefully, so as not to crush, lay out the pieces of pulp, shifting with sprigs of fresh herbs.

4. Put lavrushka, peppercorns on top and fill everything with boiling drinking water.

5. After six minutes, carefully, using a plastic lid with holes, drain the liquid from the cans. 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 the vinegar, immediately pour the boiling marinade into a jar of watermelons and roll the lid well with a key.

8. Leave the preservation under the covers 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 spoonful of mustard (dry) powder;

"lemon" - a teaspoon.

Per liter of filtered water:

100 gr. sugar;

Large, necessarily non-iodized, salt - 60 gr.

Cooking method:

1. Peel the washed watermelon from the thick peel, cut into medium-sized slices. You can remove the bones.

2. Arrange the pieces in sterile jars of a liter volume, and pour boiling water up to the very 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 components, decanting the broth, measure its volume.

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

5. For additional sterilization, place the preservation 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 peas of black pepper;

Three boxes of cardamom;

Fresh mint - 3 leaves;

A spoonful of vinegar essence;

A spoonful of non-iodized rock salt.

Cooking method:

1. Cut the washed watermelon into medium-sized pieces or slices. Remove the seeds with the tip of a knife, cut off the peel.

2. Rinse the grapes and pluck the berries from the branches, discarding the rotten and cracked ones.

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

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

5. After that, drain the decoction from the jars, dissolve sugar and salt in it and place on an intense fire.

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

Delicious pickled watermelons in jars: how to pickle watermelons

Ingredients for a 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;

lettuce head;

A spoonful of garden salt;

A teaspoon of crystalline citric acid;

Sugar - 2.3 large spoons.

Cooking method:

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

2. Wash the celery sprigs and tomatoes in the same way. Peel the seeds from the pepper and, having washed off their remnants well, cut the peppercorn in half.

3. At the bottom of the steamed jars, put a sprig of celery and a couple of cloves of garlic. Gently arrange the tomatoes on top, complementing them with watermelon slices, sliced onion and sweet pepper. Put the second sprig of celery and garlic on the tomatoes, pour boiling water over them.

4. Approximately after 20 minutes, drain the water, boil again, and again pour into jars, soak for 10 minutes.

5. On the basis of the infusion drained from the jars, boil the brine, adding sugar and salt to it. Add the "lemon" and, as soon as it boils, pour the marinade into filled jars.

6. Roll up the glass containers with metal canning lids and set 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 and boiled in it. It is best to add when removing 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 jars. Such an exception is allowed.

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 pickling watermelons in jars for the winter using vinegar or citric acid, sterilize the filled containers before rolling. Canned with aspirin preparations are stored for a long time without sterilization.

Not many people cook pickled watermelons for the winter - the taste of this savory snack is unusual for most of our contemporaries, while salted watermelons used to be a traditional dish. However, even today there are gourmets who can appreciate pickled watermelons at their true worth. Each hostess has the opportunity to surprise guests by serving this unusual appetizer to the table.

How to pickle watermelons

The technology for preparing pickled watermelons does not differ from the technology for pickling most vegetables, however, some points should be known and taken into account.

Watermelons are pickled in large-capacity glass jars, but in order for them to fit well, they are usually cut into pieces. However, there are very small watermelons, no larger than tomatoes in diameter - they can be pickled whole. There is no need to remove the peel from watermelons, but it is better when it is thin and does not take up much usable space in the jar.
You can pickle both ripe and unripe berries - the taste of the finished snack for the winter is 90 percent dependent on the taste of the marinade with which the watermelon is soaked.
Cracked and overripe berries are not suitable for canning, and specimens with damaged skin should not be taken.
Before cooking from watermelon, if it is not pickled entirely, it is recommended to remove the seeds - without them, canned food is stored better, which is extremely important for winter preparations.

Otherwise, the technology for preparing winter-marinated watermelons will depend on the recipe chosen.

Easy Pickled Watermelon Recipe

watermelon - 2 kg;
water - 1 l;
granulated sugar - 40 g;
table vinegar (9 percent) - 70 ml;
rock salt - 15 g.

Cooking method:

Sterilize jars. For the amount of ingredients indicated in the recipe, one three-liter should be enough.
Prepare the watermelons by washing them well, cutting them into pieces, removing the seeds from them.
Boil water in a saucepan, pour vinegar into it, add sugar and salt. Boil for a quarter of an hour.
Put the watermelon pieces in a jar, pour hot marinade over.
Lay a towel in a large saucepan, put a jar or jars on it, if there are several. Pour water into the pan so that it is up to the shoulders of the jars. Cover them with lids and sterilize for 20 minutes after boiling water in a saucepan.
Take out the jars, seal, turn over and cover with a winter blanket.

When the jars are completely cool, they should be stored in a cool place in the winter, but not necessarily in the refrigerator - they stand well even at a temperature slightly below room temperature.

Classic marinated watermelons

watermelon - 2 kg;
water - 1 l;
salt - 20 g;
granulated sugar - 40 g;
vinegar essence (70 percent) - 20 ml;
black pepper (peas) - 5 pcs.;
garlic - 1 clove;
celery - 2 branches;
bay leaf - 3 pcs.

Cooking method:

Cut the washed watermelon into small pieces.
Sterilize jars. The amount of ingredients in the recipe is designed for one three-liter. If desired, they can be doubled or tripled - it all depends on how much you want to cook this snack for the winter.
At the bottom of the jar, put a sprig of celery, a clove of garlic, without cutting it, bay leaves, peppercorns.
Fill the jar with berries. Place the remaining celery sprig on top.
Boil water, fill it with watermelons in a jar, filling it to the very brim. Wait 20 minutes, drain the water back into the pan.
Stir salt, sugar in water, bring it to a boil again and boil for five minutes.
In each three-liter jar, if there are several, pour a tablespoon of essence.
Pour boiling marinade over watermelons, cork. Let cool completely under a warm blanket.

Watermelons marinated according to this recipe keep well all winter at room temperature. They have a sweet-salty taste; they are juicy and flavorful.

Watermelons in a spicy marinade

watermelons - 5 kg;
water - 2 l;
salt - 30 g;
sugar - 30 g;
table vinegar (9 percent) - 80 ml;
honey - 100 g;
currant leaves - 10 pcs.;
cherry leaves - 10 pcs.

Cooking method:

Wash the watermelon, cut into small pieces, peel.
Wash and sterilize two three-liter jars.
Pack the watermelon pieces tightly into the jars.
Boil water and pour boiling water over watermelons. After 10 minutes, drain the liquid back into the pan.
Boil the same water again and pour hot into jars. Wait 5 minutes and return the water to the pot.
Put honey, spicy leaves, salt and sugar into it, pour in the vinegar and boil for a minute.
Pour the finished marinade into jars, roll them up with lids and leave to cool upside down under something warm.

Watermelons cooked for the winter in a spicy marinade are very tender and fragrant, have a sweet taste, just a little bit salty.

Video: Amazingly delicious pickled watermelons for the winter. family recipe

By the same principle, you can create your own recipe for pickled watermelons - the main thing is not to overdo it with spices.