The best recipes for quick preparation of salted watermelons for the winter, with and without sterilization. Recipe for pickled watermelons in jars for the winter
To begin with, we suggest that you familiarize yourself with the classic recipe for salted watermelon. Everything is done very simply and quickly. Take a watermelon, wash it and cut it into several pieces. The amount of watermelon depends on the size of the container where the watermelon will be pickled.
Recipe for pickled watermelons No. 1
1. So, place the watermelon quarters in a tall bowl, pour 9 percent vinegar into it (at the rate of: a glass (250 ml) per5 kg watermelon), and then pour hot marinade over everything.
2. The marinade is prepared as follows: in a separate pan, mix sugar ( 250 g ), salt (125 g) and water (4 l) and boil.
3. Let the watermelon stand at room temperature until completely cooled, and then put it in the refrigerator for a day or two.
Winter recipe for salted watermelon No. 2
How to pickle a watermelon if you want it to be stored all winter? Of course, preserve in jars. It is better to choose medium-sized watermelons with pinkish flesh ( overripe sugar watermelons are not suitable).
- Wash the watermelons and cut into triangles.
- Then carefully place the slices in sterilized jars and pour boiling water over them.
- Soak the watermelons in boiling water for 10 minutes and drain the water into a saucepan.
- Place a pot of water on the stove and bring to a boil, and then pour the watermelons in the jars again for 5 minutes.
- Now it’s time to prepare the brine: add salt and sugar to a saucepan with water from jars (at 1 liter of water 50 g salt and 30 g sugar), and also, if desired, spices (ground coriander, ginger, nutmeg), boil everything.
- Pour hot brine over watermelons in jars, add 1 tsp to each liter jar. acetic acid (70%) and roll up.
- Place the jars under a fur coat for a couple of days, and then in a cool, dark place.
Recipe for spicy watermelons in jars No. 3
Spicy watermelons in jars are pretty original dish for lovers of everything unusual.
- Place peppercorns, garlic cloves and bay leaves at the bottom of sterile jars.
- Then place the watermelon slices and fill everything with boiling brine (brine as in the second recipe).
- Roll up the jars.
Recipe for whole salted watermelons No. 4
In late autumn, when small watermelons with thin skin appear, you can safely salt the whole watermelon. Regular glass jars Of course, they are not suitable for this purpose; you will have to find a wooden barrel.
- Choose round, smooth watermelons with smooth skin without damage.
- Before salting watermelons, rinse them well and pierce the skin in several places.
- Now place the watermelons tightly in a sterile barrel.
- Then seal the barrel and pour a 6% strength salt solution into the tongue hole ( 60 g salt per 1 l water). Leave the barrel at room temperature for two days. If necessary, add brine to the barrel, then seal it and place in a cool place.
- When laying watermelons, you can also add spices: garlic, onion, horseradish root, green dill, currant and cherry leaves, and make the brine sweeter, for example, in the following proportion: 2 cups of salt 1-3 cups of sugar.
Good luck and delicious pickles!
The striped berry season is slowly coming to an end and over time the last fruits will disappear from the garden beds and store shelves. And many people with a sweet tooth want to preserve a piece of summer and enjoy its taste as long as possible. The only way out is to pickle watermelons for the winter at home.
Preserving watermelons fresh is problematic. But there are other ways to prepare berries, including pickling. Let's take a closer look at the technology for salting striped delicacies and pay attention to important points. Thanks to the information received, you can easily make excellent preparations for the winter.
Classic recipe for pickling watermelons in jars
If you decide to pickle watermelons for the winter and have not done this before, I advise you to start with the classic recipe. It is as simple as possible and strongly resembles the technology used to pickle cucumbers, tomatoes, peppers and other vegetables and fruits.
Ingredients:
- Watermelon – 2 kg.
- Water – 1 liter.
- Vinegar – 50 ml.
- Sugar – 3 tablespoons.
- Salt – 1.5 tablespoons.
How to cook:
- For pickling, use whole watermelons without damage. Rinse each berry with water, dry and cut into small pieces. Fill the prepared jars with slices.
- Make the brine. To do this, add salt, sugar and vinegar to boiling water and cook for literally 30 seconds. Fill the jars with hot brine.
- Place the filled containers in large saucepan, pour water up to the hanger and sterilize for 20 minutes. Next, roll up the lids and leave upside down under the blanket until cool.
Video recipe
Some chefs remove the crust from watermelons when pickling. This procedure is optional; most importantly, do not use store-bought watermelons for winter preparation, especially if the season has just begun. Otherwise, nitrates, which are rich in early berries, will end up in the jar with the treat.
How to properly salt watermelons in a barrel
Now watermelons are salted in jars and other small containers, but previously wooden barrels were used for this purpose. Pickling striped fruits in such a container is not difficult, and you can get an excellent result. It all comes down to the right choice and preparing the product, preparing a good brine and ensuring optimal storage conditions.
Ingredients:
- Watermelons - the quantity depends on the capacity of the barrel.
- Water - the volume depends on the capacity of the barrel.
- Salt - at the rate of 700 g per 10 liters of liquid.
Preparation:
- Rinse the watermelons with water and dry with a towel. Use a toothpick to make a dozen symmetrical punctures in each berry, then place it in a clean barrel and fill with brine until it completely covers the fruit.
- Cover the container with a piece of clean cloth, place a wooden circle scalded with boiling water on top and place a heavy object. The main thing is that the circle does not float, otherwise air will penetrate into the container and the workpiece will deteriorate.
- Leave the covered barrel for a day at room temperature, then put it in a cool place. In three weeks, the watermelons will be thoroughly salted and will become suitable for human consumption.
Video cooking
There are many ways to pickle in a barrel. Some involve the use of sugar, others spices. This recipe does not contain these ingredients, which helps preserve the natural flavor of watermelons.
What is better to ferment or pickle watermelons?
Watermelons are prepared for the winter different ways, including pickling and salting. The first technology is based on the use of vinegar, and the second is based on the action of lactic acid bacteria contained in berries.
Each method is good, but fans of the delicacy claim that watermelons soaked in barrels are tastier and healthier, since the product does not undergo heat treatment. In fact, only experimentally can one determine The best way, because everyone has their own tastes.
The benefits and harms of pickled watermelons
Pickling is a popular way to prepare watermelons. At the same time, the calorie content of the product is only slightly higher than the nutritional value fresh berries and is 40 kcal per 100 grams. Therefore, preparation is appropriate when dietary nutrition.
Salted watermelon is rich in hydrochloric acids and a large amount of dietary fiber. It contains a lot of copper, cobalt, chlorine, zinc and sulfur. These minerals are necessary for the normal functioning of the body.
Like any other product, in some cases, salted watermelons cause harm to the body. The product is not recommended for people who have:
- Impaired urine flow.
- Stomach upset.
- Stones in the body.
Watermelon provides a strong diuretic effect. As a result, the stones move out of place, which causes severe pain. Even healthy people are not recommended to eat salted watermelon after a salty meal, since salt slows down the outflow of fluid from the body and causes swelling.
It is strictly forbidden to eat watermelons whose nitrate content exceeds the norm. If you bought watermelons before pickling, and their purity is in doubt, eat only the core. It contains fewer harmful substances.
Watermelons are salted different ways. Some recipes involve pickling in its own juice, others are based on the use of spices. There are also combined options.
- If you like spicy pickles, it is recommended to add a little ginger, coriander, allspice, garlic, currant or cherry leaves to the container with watermelons.
- Watermelons go well with other ingredients. It's about about apples, cabbage and green tomatoes that best complement their taste.
- Such preservation is stored for a long time if it is provided with optimal storage conditions. The mold that appears is carefully removed and a little brine is added to the container. Oppression is also doused with boiling water.
If you want to get a tasty treat, keep the pickles in a cool place and control the pickling process. In reply home preparation will reward you with unsurpassed taste and a lot of culinary experiences.
Is watermelon a berry or a fruit?
Interest Ask, is not it? In the old days, gardeners from all over the world had an extensive discussion about this matter. It’s not surprising, because watermelon tastes very similar to fruit. But there is a discrepancy here, because most fruits grow on trees. Watermelon also has similarities with vegetables. It's about the nature of growth.
It took many years to solve this breeding problem. In the last century, the procedure for classifying all horticultural crops was completed. As a result, watermelon was classified as a berry. So, according to generally accepted terminology, watermelon is a berry, not a fruit or a vegetable.
Pickled watermelon pulp, slightly salty, spicy, but still with a delicate, truly watermelon taste - a wonderful appetizer for “white”, and just like that - for mashed potatoes, for stewed rabbit.
This pickle is relatively easy to prepare, there are minimal ingredients, so it’s worth a try.
Pickled watermelons in jars for the winter - general principles of preparation
Before you start pickling watermelons in jars for the winter, you need to properly prepare the glass container for preservation. The jars are washed thoroughly using warm water, washing contaminated areas baking soda, the remnants of which are thoroughly washed off. For sterilization, the washed dishes are set for a quarter of an hour over steam or calcined at 150 degrees in the oven for 10 minutes. The jars must be cooled directly in the oven, with the door not tightly closed.
Well-ripened watermelons are used for pickling; overripe ones are not suitable because the pulp will spread. The berries are pickled with or without peel, the seeds are left or carefully selected. The pulp is cut into slices or pieces so that they fit inside the jar without effort, and fill them loosely, trying not to damage the watermelon pulp.
On taste qualities pickled watermelons are influenced by the marinade itself and the spices and herbs added during preservation. Very often, seasonal berries and vegetables are used for pickling watermelons in jars for the winter: tomatoes or grapes. Vinegar, citric acid (or its solution) or aspirin are used as a food preservative.
Delicious pickled watermelons in jars: how to pickle watermelons with honey and garlic
Ingredients:
5 kg of ripe watermelon;
315 gr. any flower honey;
Coarse non-iodized salt – 180 g;
Three small heads of garlic;
Five liters of filtered drinking water.
9% table vinegar – 6 tbsp. l.
Cooking method:
1. Particularly carefully inspect and rinse the watermelon under the tap in warm water, then wipe dry with a towel. Cut off the edges on both sides to the very pulp, cut into circles 2 cm thick. Cut each circle into segments so that the pieces pass through the neck without effort.
2. Separate the garlic into cloves and peel them.
3. In prepared sterile jars, three-liter containers, place a third of the watermelon slices and about the same amount of garlic, whole cloves.
4. Pour boiling water over everything, cover with sterile metal lids prepared for seaming, and leave.
5. After a quarter of an hour, pour the infusion from the jars into a large saucepan, dilute the honey in it. Add salt, set to maximum heat. While boiling, pour the marinade into jars and add two tablespoons of table vinegar to each, cover with lids for sealing.
6. Place the jars, without touching the walls, into a pan of suitable volume. Line its bottom with thick material in advance, terry towel. Fill the jars up to the hangers with hot, non-boiling water and bring to a boil. When the water boils in the pan, slightly reduce the heat, close the lid and leave to sterilize.
7. After sterilizing for 20 minutes, remove the jars and carefully roll them up with a can opener.
Delicious pickled watermelons in jars: how to pickle watermelons with aspirin
Ingredients:
Large watermelon, weighing about 12 kg;
Three teaspoons of lemon;
270 gr. salt, non-iodized;
150 gr. Sahara;
9 tablets of regular aspirin.
Cooking method:
1. Steam clean, always dry, jars over steam, necks down, for a quarter of an hour. After that, turn them over and place them on the table.
2. Cut the watermelon into slices, cut off the peel, but be sure to leave some white pulp, do not pick out the seeds.
3. Loosely, so as not to deform the pulp, place the pieces in the prepared glass container, they should not reach 2 cm from the neck, and fill them with freshly boiled water.
4. After fifteen minutes, pour the infusion into a large saucepan and bring to a boil over intense heat.
5. In jars, for each three-liter container, pour two tablespoons of sugar, one spoon of salt and three teaspoons of lemon.
6. Place three tablets of pharmaceutical aspirin on top, pour boiling broth over everything and seal hermetically with sterile caps, carefully rolling them with a special key.
7. For additional sterilization, turn the preservation upside down and place it on a blanket, wrap it tightly. Open only after canning jars have cooled completely.
Delicious pickled watermelons in jars: how to pickle watermelons with spices, herbs and vinegar
Ingredients:
Well-ripened watermelon – 2 kg;
One liter of filtered water;
50 ml food grade vinegar, 9%;
Sugar – 3 large spoons;
Fresh horseradish leaves – 2 pcs.;
Three carnation umbrellas;
Two tablespoons of fine table salt;
Bay leaf – 2 leaves;
A small bunch of celery, dill and parsley;
Allspice – 6 peas.
Cooking method:
1. Rinse the greens and horseradish leaves well with water, shake off the remaining residue and wipe dry with a cotton towel or lay it on it to dry.
2. Cut the watermelon into small slices and remove the peel from the pieces, select the seeds.
3. Place horseradish leaves at the bottom of thoroughly steamed jars, and carefully place pieces of pulp on them so as not to crush them, placing them with sprigs of fresh herbs.
4. Place bay leaves and peppercorns on top and pour boiling water over everything drinking water.
5. After six minutes, carefully, using a plastic lid with holes, drain the liquid from the jars. Boil it again and pour it into jars.
6. After about three minutes, strain and bring to a boil, adding sugar and salt.
7. As soon as it boils, pour in vinegar, immediately pour the boiling marinade into a jar of watermelons and roll the lid well with a key.
8. Leave the preserved food under the blanket for a day, turning it upside down.
Delicious pickled watermelons in jars: how to pickle watermelons with mustard powder and citric acid
Ingredients:
Watermelons of any degree of maturity;
On liter jar:
A spoon of mustard (dry) powder;
“lemon” – a teaspoon.
Per liter of filtered water:
100 gr. sugar;
Coarse, necessarily non-iodized, salt – 60 g.
Cooking method:
1. Peel the washed watermelon from the thick rind and cut into small slices. You can remove the seeds.
2. Place the pieces in sterile liter jars and pour boiling water up to the neck.
3. After standing for 20 minutes, pour the broth into one pan and cook brine from it, with the addition of sugar and salt. To calculate correctly required amount loose ingredients, when decanting the decoction, measure its volume.
4. Pour mustard powder into a container with watermelon, add lemon juice, pour boiling brine over everything and immediately roll up.
5. For additional sterilization, place the preserved food for a couple of days under a warm blanket, placing the containers on the lids.
Delicious pickled watermelons in jars: how to pickle watermelons with grapes
Ingredients for a 3-liter bottle:
Two kilos of ripe watermelon;
Half a kilo of light grapes;
Five cherry leaves;
Ten black peppercorns;
Three boxes of cardamom;
Fresh mint – 3 leaves;
Spoon of vinegar essence;
A spoonful of non-iodized rock salt.
Cooking method:
1. Cut the washed watermelon into small pieces or slices. Remove the seeds with the tip of a knife and cut off the peel.
2. Wash the grapes and pick the berries from the branches, discarding the rotten and cracked ones.
3. Wash the cherry and mint leaves well under running water, wipe them dry with a linen napkin and place them on the bottom of a sterile three-liter bottle.
4. Place the watermelon pieces in a container in loose rows, layering them with grapes, and pour boiling water over everything for 10 minutes.
5. After this, drain the broth from the jars, dissolve sugar and salt in it and place on intense heat.
6. Pour vinegar into the boiling marinade and immediately pour it into filled jars. Seal them hermetically by rolling the lids with a key, and leave them to cool under a blanket.
Delicious pickled watermelons in jars: how to pickle watermelons
Ingredients for 3 liter bottle:
One and a half kilograms of red tomatoes;
A large pod of sweet, preferably red, pepper;
Two sprigs of fresh celery;
Five large cloves of garlic;
Four large pieces watermelon without rind;
Head of lettuce onion;
Spoon of garden salt;
A teaspoon of crystalline citric acid;
Granulated sugar - 2.3 large spoons.
Cooking method:
1. Select seeds from the watermelon pulp, peel the garlic and onions, wash them and dry them.
2. Also rinse the celery branches and tomatoes. Remove the seeds from the pepper and, after washing off the remaining seeds well, cut the peppercorn in half.
3. Place a sprig of celery and a couple of cloves of garlic at the bottom of the steamed jars. Carefully place the tomatoes on top, complementing them with slices of watermelon, sliced onions and sweet peppers. Place a second sprig of celery and garlic on the tomatoes and pour boiling water over them.
4. After approximately 20 minutes, drain the water, boil it again, and pour it into the jars again, let it sit for 10 minutes.
5. Based on the infusion drained from the jars, cook the brine, adding granulated sugar and salt. Add lemon juice and, as soon as it boils, pour the marinade into filled jars.
6. Roll up glass containers with metal canning lids and leave them to cool on the lids and, preferably, under a blanket.
Pickled watermelons in jars for the winter - cooking tricks and useful tips
Vinegar used as a preservative should not be poured into a boiling marinade or boiled in it. It is better to add it when you remove the marinade from the stove or directly into the jars. If the recipe clearly insists on violating this rule, perhaps boiling water is immediately poured into the jars. This exception is acceptable.
It is better to put citric acid a minute before removing from heat so that it dissolves well, and put aspirin directly into filled containers before pouring.
A lot of nitrates accumulate in the peel of the berry, so it is better to cut it off, but not completely; it is advisable to leave a little white pulp.
Experienced chefs recommend that when marinating watermelons in jars for the winter using vinegar or citric acid, sterilize the filled containers before sealing. Preparations preserved with aspirin are stored for a long time without sterilization.
Preparing watermelons for the winter in jars is used not only as a dessert, but also as a snack.
Of course, it is best to enjoy ripe, juicy and sweet watermelons during the season, but preparing them for the winter will also be very tasty.
Canned watermelons in jars will not be so salty; the brine in the recipe resembles tomato brine, with the addition more Sahara.
Aspirin, vinegar or citric acid can be used as a preservative in the marinade.
The watermelon rind must be cut off, because all the nitrates are collected in it.
To pickle watermelons for the winter, you can use both sweet and non-sweet fruits; the latter turn out even tastier.
Watermelons in liter jars for the winter
Ingredients for 1 liter jar:
- 1-2 bay leaves
- 2-3 cloves of garlic
- 3-5 black peppercorns
- 1 tbsp. level spoon of salt
- 1.5 tbsp. spoons of sugar
- 1 tbsp. spoon of vinegar 9%
How to pickle watermelons in jars for the winter:
1. Rinse liter jars thoroughly and sterilize.
2. Place spices in them, and then watermelon cut into triangles, compacting it tightly.
3. Pour boiling water and let stand for 5 minutes.
4. Drain the water from the jars into a saucepan, boil and pour into the jars again for another 5 minutes.
5. Last time pour the water into a saucepan, boil, add salt, sugar, let them dissolve.
6. Pour the boiling marinade into jars with watermelons, pour in vinegar, roll up the lids, turn over, wrap and leave for a day.
Salting watermelons for the winter in 3 liter jars
Ingredients:
Order an energy saver and forget about the previous huge expenses for electricity
- watermelon
- sugar
- aspirin (vinegar or citric acid)
How to seal watermelons in jars for the winter:
1. Wash 3-liter jars (this marinade recipe is designed specifically for three-liter jars) with soda, rinse well with water and sterilize in a convenient way - steamed, in the oven, etc.
2. Wash the outside of the watermelon, cut it in half and then into medium-sized pieces. Cut off the green peels.
3. Place the watermelon pulp in jars and pour boiling water up to the neck. Cover with lids and leave for 10 minutes.
4. Pour the watermelon water into the pan, holding it with a special plastic lid with holes.
5. For each serving of liquid from a 3-liter jar, add 4 tablespoons of sugar and 1 tablespoon of salt.
6. Boil the brine for about 5 minutes and pour the boiling water back into the jars with watermelon slices.
7. In each 3-liter jar, put 3 aspirin tablets or 1 teaspoon of lemon juice or 70 ml of 9% vinegar or 1 teaspoon of vinegar essence.
There are reviews that the best and most reliable pickled watermelons for the winter without sterilization are with aspirin. But it is recommended to sterilize the workpieces with vinegar or citric acid for at least 20 minutes, then add the selected preservative and roll up.
8. Cover your delicious watermelons in jars for the winter with boiled lids and roll them up. Leave to cool under a warm blanket upside down.
Tips for choosing watermelons for pickling:
Carefully inspect the watermelon to make sure there are no cracks, dark spots, or dents on it, otherwise the workpiece may deteriorate.
To roll up watermelons, fruits with pink flesh are suitable, but crumbly sugar options are not suitable.
Those who want to know how to pickle watermelons should consider several popular recipes with photos and choose a decent one. The soft flesh of watermelon allows it to freely absorb all the components located next to it.
The benefits of watermelon
The brightly rich fruit is not only sweet and tasty, it is also very healthy. Before pickling watermelons, you must first become familiar with its positive properties.
Firstly, watermelon is rich in folic acid, which affects blood formation, as well as the regulation of all chemical processes in organism. It is the watermelon that is famous for its abundance folic acid more than all other vegetables or fruits.
Secondly, the iron found in the red fruit replenishes its deficiency in the body and treats anemia.
Thirdly, beneficial microelements have a beneficial effect on people with diabetes.
Fourthly, the fiber contained inside the watermelon removes cholesterol.
Fifthly, vitamins B1, B2, C, PP, fructose, carotene and other positive substances are found in the berry in question.
From August we begin to enjoy the sweet taste of watermelon, but everyone knows very well that the fruit does not grow all year round. Therefore, you need to make pickled watermelons in jars for the winter. During storage, part useful substances, of course, will disappear, but the main one will remain. Canning is a simple process that takes up to an hour. In addition, such provisions are quite cheap. It does not require additional expensive ingredients, just watermelon from the garden, vinegar, salt and sugar. Canning jars can be selected in any size, depending on the number of family members.
Marinated watermelons with sterilization
To prepare delicious pickled watermelons in jars for the winter, you need to take 2 kilograms of watermelons. The resulting food will have a salty taste. The ingredients for the marinade include a liter of water, 3 tbsp. spoons of sugar and 1.5 tbsp. spoons of salt. To store preserves, you need citric acid; for this amount of ingredients you will need 1 heaped teaspoon.
Cooking process:
1 teaspoon of citric acid is mutually replaced with 9% vinegar, in the amount of 50 grams.
Pickled watermelons without sterilization
To pickle watermelon quickly, you need to exclude the sterilization procedure, but then you should strictly follow all the listed preparation steps. Pickled watermelons without sterilization are obtained sweet and sour taste. For the recipe you will need 10 kg of watermelons with peel. They should fit into 6 liter jars, so they should be sterilized in advance. For brine, 0.7 liters should be prepared for each jar. ordinary water from the tap and 1 tbsp. a spoonful of salt, sugar and vinegar.
Cooking process:
If desired, you can add nutmeg, cloves or other spices.
Marinated watermelons with aspirin
To prepare pickled watermelons with aspirin, you need to sterilize a 3-liter jar and wash 2 kilograms of watermelons. The brine will require 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 2 aspirin tablets - all this will dissolve in 1 liter of water. Allspice and black peppercorns can be used as spices.
Cooking process:
You don’t have to get rid of watermelon seeds. They give an aesthetic appearance and do not interfere with storage at all.
Marinated watermelons with citric acid
To get pickled watermelons with citric acid, you need to prepare 2 kilograms of watermelons. For the marinade you need 1 liter of water, in which 1 tbsp will be diluted. spoon of salt, 2 tbsp. spoons of sugar and half a teaspoon of citric acid. The aroma will be added by black peppercorns, the amount of which is taken to taste.
Cooking process:
Marinated watermelons with garlic
For those looking for an unusual taste, we offer step by step recipe with pictures of pickled watermelons with garlic. Ready dish has a garlicky bitterness and a salty taste. To harvest, wash 1.5-2 kilograms of fruit. Peel the garlic clove. For the marinade you will need 50 grams of salt, 80 grams of sugar and the same amount of vinegar.
Cooking process:
The most popular recipes for pickling watermelons for the winter were discussed above. There are many options for canning this fruit, but they all rely on the usual standard preparation steps provided in these lists. Many housewives fantasize on their own and add their own spices to taste, deviating from the recipe. The result changes to better side According to taste, the main thing is not to overdo it. Delicious winter preparations to you!
Video recipe for marinated watermelons with heavenly apples
