Who makes delicious pickled watermelons for the winter all the time, he knows what happens from them great snack. Which can sometimes become an alternative to our pickled cucumbers and tomatoes.
I do not urge you to urgently pickle tomatoes and cucumbers, by no means! I just want to offer you delicious recipe pickled watermelons in jars for the winter.
I myself tried this recipe for the first time, only a couple of years ago and imagine, I really like this most delicious pickled watermelon recipe. I can foresee your question, why didn't you pickle watermelons before?
Yes, somehow there was no need for this, there were enough of our reserves. And here, I decided to try, and now I propose to do the same for you. Yes, and in our northern regions, watermelons do not grow in large quantities, we do not grow them, the climate is not suitable.
Check out these recipes, you might be interested in them:
But the end of August, September, we also have a watermelon boom. They are transported in large quantities to the northern regions of our country, the prices are reasonable. So for variety winter preparations, I make a couple for myself and my family - three cans of canned watermelons without sterilization.
Moreover, I go and choose not very ripe watermelons, because in preservation they show themselves better in taste than ripe and sweet ones. So keep this in mind when you decide to use this recipe to harvest watermelons for the winter in jars!
Well, the introduction has been delayed today, let's see what we generally need for a recipe for delicious pickled watermelons.
How to pickle watermelons
Recipes for harvesting watermelon for the winter: (for 3 liter jar)
- watermelon - 2 kg (+, -).,
- water - 1.5 l.,
- salt (with a slide) - 1 tbsp. l.,
- sugar (no slide) - 2 tbsp. l.,
- vinegar 70% (for 1 jar) - 1 tbsp. l. (or 1 tsp citric acid).,
- celery - twig
- bay leaf - 4 pcs.,
- garlic - 4 cloves,
- black peppercorns - 8 pcs.
How to preserve watermelons in jars:
There is nothing difficult in canning watermelons in jars for the winter. It's no more difficult than pickling cucumbers with tomatoes, so just take watermelons, preserve and delight your loved ones with new tastes.
The first thing we need to do is prepare everything we need to pickle watermelons in jars. Then, rinse the watermelons well, cut them into pieces so that they fit into the neck of the jar. You can do this with the peel, or without the peel, it's a matter of taste.
Now you need to prepare the jars and lids. Rinse everything in a soda solution, rinse, turn over, sterilize (either over steam or in the microwave for 5 minutes), boil the lids in water with the addition of soda or salt.
In the meantime, put a pot of water on the stove, the amount of water will depend on the number of cans. If you have 2 cans, then 3 liters, if 4 cans - 6 liters, one - respectively 1.5 liters. Boil.
Put celery, garlic, pepper, bay leaf into the prepared jars at the bottom of each, fill the jar with chopped watermelons (do not press hard so as not to spoil appearance product, otherwise it will fall apart).
You can still put a leaf of celery on top, then pour boiling water over the jar, cover with a lid and let stand for 15-20 minutes. Then pour the water back into the pan, add salt, sugar, bring the brine to a boil, boil.
Pour vinegar into a jar of watermelons and immediately pour boiling marinade over. Roll up the lid, turn it upside down, wrap and cool in this position. Store in a cool place.
Yes, if not available acetic acid, you can replace it with citric acid (this is indicated in the recipe).
That's all, the recipe for canning watermelons in jars, ready, is it difficult? No, it's not difficult! Just now you know how to preserve watermelons for the winter. Try this delicacy (for our northern regions), I'm sure you'll love it!
And in winter, for hot potatoes, you will get not only cucumbers, tomatoes, mushrooms, but also watermelons. Perhaps you will surprise someone else with such a blank. Bon appetit!
One of the delicious signs of summer is the striped miracle - watermelon. This juicy berry is equally loved by both children and adults. Sweet, fragrant gourds are not only tasty, but also healthy. The only drawback is that the watermelon time ends very quickly. It is quite difficult to make compote or jam from these fruits. But any housewife can cook canned watermelons.
A savory snack will be a great addition to a monotonous winter diet. It wonderfully diversifies the menu, will appeal to all household members and surprise guests.
If you do not have a cellar, then you can pickle watermelon using the conservation method: in jars. The taste of such a snack will be less salty than that of a soaked berry.
Such a dish may seem unusual even for real lovers of watermelons. It is prepared from ingredients that seem to be incompatible in terms of taste.
A familiar berry will showcase a whole new flavor palette.
To make pickled watermelons, you should cook:
Watermelon should be washed well and cut into medium-sized pieces. If the berry has a thick crust, then it is advisable to cut it off. Thin will not interfere with conservation, so it is left. This increases the sterilization time to 20 minutes.
There are many recipes for how to make canned watermelons. They are all based on the same principle. The difference is only in the methods of preparing the filling. All recipes include salt and sugar. Vinegar, aspirin or citric acid can act as a preservative.
Slices of watermelon should be folded into a jar as carefully as possible. They can not be tamped, because the watermelon has a tender pulp.
Recipe one: watermelon with horseradish
The preparation of such a spicy-sweet dish begins with a mandatory procedure: the watermelon is washed in warm running water. Then it should be wiped dry. For one watermelon, you need 50 ml of 9% vinegar, 1 tablespoon of salt, 2 tablespoons of granulated sugar.
The recipe also includes currant leaves, dill inflorescences, garlic, bay leaf, peppercorns, horseradish leaves. Their dosage is at the discretion of the hostess.
All green components must be thoroughly washed. Grease the inside of the jar with honey. Pieces of watermelons (you can directly with a peel) put in jars. Between them, pour a mixture that includes garlic, dill and horseradish leaves. Remove the husk from the garlic and cut it into thin slices. Horseradish must be cleaned and chopped into small pieces.
Make a brine, bring it to a boil. Pour the hot composition into jars. Leave to ferment for three days. To make preservation for the winter, drain the brine. Boil it again. Refill the watermelons and close the jars with lids. Turn the jars upside down with lids and wrap them in a warm blanket.
After two days, check back. If everything is in order, then canned watermelons can be transferred to a cool place. Delicious snack ready for the winter.
Recipe two: with aspirin
It is intended for those who do not like vinegar. Instead of this ingredient, you can use aspirin. After sterilizing the jars, put the pieces of watermelon in them. These containers should be filled hot water. Let them sit for about 10 minutes.
Drain the water and prepare the brine using the following ingredients:
- 1 tablespoon of salt;
- 1-2 tablespoons of sugar.
This amount is based on a three-liter jar. Then add 3 aspirin (acetylsalicylic acid) tablets to each container with watermelon slices.
Then pour boiling brine into the jars and roll up with metal lids.
Recipe three: for sweet tooth
This method of preservation is characterized by an increased amount of sugar. It will take as many as 12 tablespoons for one watermelon. Among other ingredients: 3 tablespoons of salt, 120 ml of 9% vinegar, 2.5 liters of water and 5 cloves of garlic.
Wash the striped berry. Dry with a towel and cut the watermelon into equal-sized triangles. Sterilize jars for at least 15 minutes. Fill them with slices of prepared watermelon. Put in the garlic cloves as well. Boil water and pour into a jar. Leave for half an hour.
At this time, prepare the marinade. Pour the required amount of water into the saucepan. Bring it to a boil. Put salt and sugar into the water. Boil the composition for no more than three minutes. Drain water from containers with watermelon slices and garlic. This procedure should be done very carefully. It is convenient to use a special plastic cover with holes for it. Immediately pour watermelon blanks with boiling marinade. After adding vinegar, sterilize for 40 minutes.
After this time, roll up the jars with metal lids. Or screw on the lids if you are using Euro cans.
Turn the containers upside down. Wrap the preservation with a warm blanket. When the brine in the jar becomes completely cold, you can put them upside down.
Now it remains only to find a suitable place for storage. It should be cool and dark.
In a frosty winter, an amazing and appetizing dish from canned watermelons. If in summer the melon berry is a wonderful dessert, then in the cold season it turns into an exotic snack. To see a piece of summer on a dish in the middle of January is an incomparable pleasure. Sweet and sour delicacy will become a favorite of the winter menu.
The main thing is to have time to hide a few sweet berries in glass jars during the watermelon season!
Pickled watermelon pulp, slightly salty, spicy, but still with a delicate, truly watermelon taste - a wonderful snack 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, for pickling with watermelons in jars for the winter, they use seasonal berries and vegetables: 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 pharmacy 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 table spoons fine 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 horseradish leaves, 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 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. Wash the cherry leaves and mint 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 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 slices 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 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.
It immediately causes salivation - its red juicy pulp just asks for a mouth. But the berry is used not only fresh, it makes amazing sweet desserts, jam, jam, salads, pickles - the whole list of dishes can be easily prepared at home even without being a great culinary specialist. Pickled watermelons are very tasty, today we will describe simple and quick recipes.
They are harvested at the end of summer and rolled into jars to enjoy the sweet and sour taste of the fruit in winter. As a brine, you can use sugar syrup, water, or preserve them in own juice- spins are perfect for any side dish and as an independent meal. Also cooked with the addition of a marinade like the one we make for cucumbers. Taste qualities the dishes are very pleasant and spicy.
The cooking process is quite easy and practically does not differ from the method of harvesting other fruits and vegetables. Before making marinated watermelons, it is necessary to purchase medium-ripe fruits so that the berry under the marinade does not turn into porridge. Let's move on to the recipe.
Components for a 3-liter container can be made for a smaller amount:
- unripe thin-skinned watermelon;
- litere of water;
- cardamom (three grains);
- lavrushka (3 leaves);
- peppercorns (5-10 pcs.);
- garlic (5 cloves);
- vinegar (10 gr. - a tablespoon);
- 10 grams of granulated sugar and salt.
We wash the berry with water, cut off both stalks and inflorescences. We leave the peel. Cut into small squares so that they fit in a jar - do not remove the seeds.
Put lavrushka, pepper, cardamom and garlic in pre-sterilized containers. Lay the watermelon slices on top of the spices in dense rows.
Pour boiling water into the center of the jar. We cover with a lid, which also needs to be sterilized. Cover the container with a towel and let the juice brew for about 10 minutes.
After a certain time, drain the brine, add sugar and salt to it - boil for 5-7 minutes. Next, pour in the vinegar. Ready marinade pour over the berries and twist. Turn the jars over, cover with a cloth and leave to cool. Pickled watermelons in jars are stored in the basement or cellar. Crispy slices will decorate the table and will be a great snack.
Watermelons marinated with spices
Composition of products:
- one watermelon:
- cinnamon (at the tip of a knife);
- sugar and salt 10 grams each;
- lavrushka (3 leaves);
- vinegar (20 gr.);
- red pepper - a pinch.
Sliced watermelon is placed in sterilized jars - do not peel and peel seeds. We put all the spices in a container and pour boiling water over it. Cover and leave to marinate for two days. After a few days, you can serve pickled watermelon on the table. It is not difficult at all and does not require much time and effort.
It can be made not only from pulp, but also from watermelon rinds. This will require about three glasses of crusts, sugar to taste, mustard - a dessert spoon. In addition, it takes Apple vinegar(10 g), (5 g), turmeric (teaspoon) and some salt.
Thinly slice the peel and boil for 5 minutes. Drain the water. Saute the listed spices in a pan, then add boiled crusts to them and simmer for half an hour. Consume chilled.
There are such dishes, the taste of which either causes indescribable delight, or, on the contrary, is extremely unpleasant. One of these are pickled watermelons.
There are many ways to pickle watermelons, and today we will offer you some of them. If you are not yet familiar with the taste of this original preparation, be sure to cook it for the winter and at the same time find out if you and your loved ones are among its fans.
How to pickle watermelon in tanks for the winter - the best recipe
Ingredients:
Calculation for one 3-liter jar:
- watermelons - 2 kg;
- filtered water - 1.3-1.5 l;
- granulated sugar- 50 g;
- salt - 30 g;
- - 1 teaspoon;
- black peppercorns - 8 pcs.;
- garlic - 4 teeth;
- laurel leaves - 4 pcs.;
- - 2 branches.
Cooking
Starting pickling watermelons, first of all we will prepare the container properly. To do this, carefully wash the jars with soda solution and sterilize over steam for ten minutes. We also prepare the lids by boiling them in boiling water for five minutes.
Now we put a sprig of celery on the bottom of each three-liter container, throw black peppercorns, bay leaves and garlic cloves peeled and cut in half. You can also add a cinnamon stick or a few clove buds if you like, this will make the watermelon slices taste more spicy. We cut the washed watermelons into slices of such a size that they easily pass into the neck of the jar and fill the containers with them. Put another sprig of celery on top and fill everything with filtered water heated to a boil. We cover the jars with lids and leave at room temperature for twenty minutes.
After the time has elapsed, drain the liquid back into the pan, using a special lid with holes, add granulated sugar and salt, put on fire and boil for two minutes after boiling. Now pour it straight into the jar citric acid, pour boiling brine, cork the lids and hide the containers with the lids down under a warm blanket. In such a thoroughly wrapped form, the blanks should be until completely cooled. Then you can put them away for storage in the pantry, basement or cellar.
Delicious pickled instant watermelon
Ingredients:
- watermelons - 5 kg;
- filtered water - 4 l;
- granulated sugar - 260 g;
- salt - 120 g;
- vinegar 9% - 250 ml;
- spices (optional) - to taste.
Cooking
To prepare a quick pickled watermelon, first wash it, wipe it dry, cut it into slices and put it in an enameled container. In another saucepan, heat filtered water to a boil, add granulated sugar and salt, stir until all the crystals dissolve, and then pour in the vinegar and pour the watermelons with the resulting marinade. They should be completely covered with brine, so you can make another half serving if needed. If desired, you can add spices to watermelons.
Pickled watermelon according to this recipe will be ready in twelve to sixteen hours, depending on the size of the slices. If you marinate halves of watermelons, then they must be kept in the marinade for two days, after placing the container with the workpiece in a dark place, covered with a lid.
