How to pickle watermelons for the winter in the banks: 6 recipes

Salty watermelons are very popular due to extraordinary taste. In the finished dish felt notes of kvass and pickle, as well as a slight aftertaste of wine. Many housewives prefer to serve pickled pieces of watermelon as a savory snack on a festive or casual table. Gourmets squeeze out juice from pickled slices and use it in an independent form. Salting watermelons has a number of features that must be adhered to without fail. Consider the basic aspects, we highlight the main thing.

Features salting watermelons

1. To produce canned berries in jars, choose small fruits. The best option are watermelons weighing from 2 to 3 kg.Otherwise, the slices will be too large, they simply will not enter the neck of the container.
2. If you do not plan to peel off the peel, give preference to specimens with a thin sandpaper. If it is too thick, you will have to remove the shell, and chop the flesh into pieces. When buying, pay attention to the integrity of the watermelon, its surface should not have cracks.
3. For salting watermelons you need to choose ripe, but in no case overripe fruit. Otherwise, the pulp will turn sour, friable, similar to a jelly-like mass.
4. Before salting, wash the watermelon, if necessary, remove the peel. It is mandatory to remove all the seeds, otherwise the bank with a twist will explode. Some housewives do not throw away the skin, and make jam on its basis.
5. If we talk about the amount of brine, on a berry weighing 2 kg. leaves about 1.5 liters. fluid. It all depends on the size of the slices, which cut the watermelon. The larger they are, the more solution is required.
6. Salted watermelon has a slightly sour aftertaste. Therefore, when preserving, leave the pulp for a certain period of fermentation in order to achieve the desired effect.
7. To accelerate the duration of salting, pierce the peel with a thick sewing needle. You will need to make about 12-15 holes. If the berry salted without a crust, the duration of the procedure is usually 1.5-2 days.

Salted watermelons: spices and additional ingredients

1. Spices are often used as additional components. Below are the most popular components, the number is calculated on the bank volume of 3 liters. To make salting as efficiently as possible, choose 3-4 names, feel free to add them to watermelons.
2. Garlic is considered the most popular. It must first be cleaned and chopped into slices. The quantity is added to taste, usually enough 5 teeth.
3. Many housewives prefer to pour coriander (5 pcs.), Pea pepper (4 pcs.), Fresh bunch of fennel into the pickle. A bay leaf (no more than 6 pieces per jar), onions (2 pieces of medium size) will not be superfluous.
4. To give the watermelon an unusual aftertaste, add pickled ginger / horseradish or 0.5 cm of grated plant root. Ginger goes well with nutmeg (2 pinches), chili pepper (on the tip of a knife).
5. One common neutral ingredient is celery (fresh or dried). Enough 0.5 cm. Root or one fresh branch. Seasoning can be supplemented with leaves of currant, cherry or cherry (no more than 4 pcs.).

Salty watermelons: a classic recipe

• drinking water - 1 l.
• watermelon - 2-2.3 kg.
• Table vinegar (9%) - 45 ml.
• sugar - 90 gr.
• salt - 45 gr.

1. Sort through the watermelons, select the specimens without damaged peel. Wash them under the tap, dry, chop up in small pieces (the slices should fit in the container for the twist).
2. Do not tamp the watermelon slices too hard, otherwise the end result will lose the whole aesthetic look. Sterilize the container, put the slices in it to the top.
3. Start cooking brine. Combine sugar and salt in a loose mass, pour in vinegar and water. Send the product to the stove, simmer until the granules dissolve.
4. Vinegar can be replaced with citric acid (3 gr.), In this case, it is added directly to the container itself for twisting, and not into the pan. When the pickle is ready, fill them with watermelon.
5. Pour water into a heat-resistant metal utensil, cover the bottom with a towel.Put a jar of contents inside, pasteurize for 25 minutes.
6. After boiling, twist the covers with a special key, wrap with a winter blanket or a thick towel. Turn the jars upside down, wait until it cools (about 30 hours), transfer to cold.

Salted watermelons with pepper

• peas - 5-6 pcs.
• dry chilli - 5 gr.
• garlic - 5 teeth
• drinking water - 1.2 l.
• sugar - 110 gr.
• watermelon - 2.2 kg.
• table salt - 60 gr.
• a solution of vinegar (6-9%) - 45 ml.

1. Wash fruits, wipe them with a towel and dry. Chop the watermelon into slices, they should fit in the container for rolling. Add peas and chili peppers, garlic cloves in tara.
2. Bring water before the first bubbles appear, fill it with watermelon. Wait 3 minutes, then pour back into the pot for boiling. Pour salt and sugar, weaning composition a quarter of an hour.
3. 5 minutes before cooking, pour in a solution of vinegar (if desired, replace it with 2 grams of citric acid). After 15 minutes, fill in the brine with watermelons (second time), and perform the sealing procedure. Cool under a blanket, move in the cold.

Salty watermelons with honey

• honey - 45 gr.
• watermelon - 2 kg.
• clear water - 1.2 l.
• salt rock - 30 gr.
• dill (umbrellas) - 4 pcs.
• currant leaves - 4 pcs.

1. Do not peel, chop the fruit into small slices. Sterilize and dry the container. Lubricate the walls of the container with liquid honey, put the pieces of watermelon into it.
2. Add currant leaves, dill umbrellas. Sweeten and salt water, pour the liquid into the pan. Tomit one-third of the hour, fill the watermelons with the resulting brine.
3. Do not roll the banks, leave the contents for 2.5-3 days for souring. After the allotted time has elapsed, drain the liquid from the container, boil it, refill the fruit again. Roll up the key, cool, store in the cold.

Salting watermelons without sterilization

• Acetic solution - 65 ml.
• watermelon - 2 kg.
• salt - 60 gr.
• filtered water - 1.2 l.
• sugar - 85 gr.

1. Chop the fruit into slices. Pre-sterilize the caps and containers. Put the watermelon pieces in a jar, do not overdo it with tamping.
2. Pour water into the pot and wait for it to boil. As soon as this happens, cover the watermelon with liquid. After 10 minutes, pour the composition back into the pan, cook for a quarter of an hour.
3. Re-pour the hot water to the watermelons, wait 5 minutes. When the indicated time has passed, send the liquid back to a boil. Add bulk ingredients and vinegar, tar the contents for another third of an hour.
4. When the pickle is ready, fill it with crushed berry, immediately cork. Make sure there are no leaks, turn the dishes down the neck. Cool the contents by wrapping it in a blanket.

Salting watermelons with acetylsalicylic acid

• salt - 30 gr.
• drinking water - 1.1 l.
• sugar - 55 gr.
• garlic - 3 teeth
• watermelon - 2 kg.
• fresh dill - 15-20 grams.
• acetylsalicylic acid (aspirin) - 6 pcs.
• bay leaf - 3 pcs.

1. In this recipe, acetylsalicylic acid replaces vinegar. It serves as a guarantee that the composition will not turn sour. The main difference of aspirin from other products is that the drug does not interrupt the taste of the finished dish (as vinegar does).
2. Choose small fruits for salting, they should also be moderately mature. Wash the watermelon from the dirt with a foam rubber sponge, chop it up into slices about 1–2 cm thick. The pieces should easily fit into the neck of the container.
3. If desired, you can peel, but this step is optional.Boil the jars for 20 minutes to kill all the bacteria. Dry them, do the same with roofs. Send chopped garlic, laurel, and chopped dill to the bottom. The spice set is versatile, select other ingredients if desired.
4. Put the watermelon slices and acetylsalicylic acid tablets crushed into powder over the seasonings. In a separate saucepan, mix the water with the sugar and salt, boil the composition until the grains dissolve.
5. Fill with hot liquid the contents of the cans, tighten with a kitchen key. Turn the dish neck down, wrap a thick towel or blanket. Leave under natural conditions for 30 hours, then transfer to the cellar.

Salty watermelons with citric acid

• aspirin - 4 pcs.
• salt - 25 gr.
• granulated sugar - 85 gr.
• citric acid - 12 gr.
• watermelon - 2.1 kg.
• drinking water - 1.2 l.

1. Wash and chop the watermelon into cubes (about 2 cm thick). Put the slices in a bowl, cover with water. Pour the liquid back into the pot, boil, move to a jar of watermelons.
2. Wait 10 minutes for the pulp to be slightly processed.Drain, add sugar, citric acid and salt, bring the mass to the first bubbles.
3. When this happens, add crushed aspirin tablets. Fill the container with watermelon pieces with brine and seal with sterilized lids. Turn over the containers, wait for cooling, transfer to cold.

To determine for sure how much brine will leave in a particular case, put the pieces in jars. Then fill with water, pour it into the pan. Thus, the amount of liquid is measured. In most recipes, ingredients are calculated on 1 liter. water, in the process of cooking, you can increase the volume to the desired mark.

Video: how to pickle watermelon in a can