Salted watermelons in a hurry - cooking at home. Watermelons in a barrel for the winter - a snack for real gourmets

In August, the season of juicy watermelons begins. A few years ago, it was common to salt this sweet product in barrels. Each family had its own special ways and tricks of preparing an unusual snack. Salted watermelons were prepared with honey, spices, various fruits and hot additives. To surprise guests and family with original preservation, it is enough to know how to salt watermelons in a barrel according to the recipes of our grandmothers.

For a long time, watermelons were salted in large quantities along with cucumbers, tomatoes and zucchini. Now the situation has changed, but the recipe and salting technology have not been forgotten. This juicy and sweet berry can be closed in any convenient way: cut into pieces or take the whole fruit.

Taste qualities are also different: salty, spicy, sweet and sour. Spices and seasonings are added to the berry. Salting watermelons is best done in the fall, since the fermentation process requires a lower air temperature.

The main ingredient of salting needs to be washed and pierced with a wooden stick in some areas. After they are placed in suitable containers, they are poured with brine, which completely covers the watermelons. The preparation of the brine can be different - depending on the recipe. Salting lasts at least three weeks. You need to get the finished product only with a clean device so that the fermentation process does not start.

How to choose the right watermelons

For winter harvesting, unripe medium-sized berries are suitable. They must be free of damage, signs of damage, cracks, dark spots and dents. It is better to choose sweet fruits up to 3 kilograms. Overripe watermelons acquire an unpleasant taste in the process. Also, the thickness of the peel affects the taste - it is better to take fruits with a thin peel.

Foods that have been grown with nitrates and other harmful substances should be avoided. For salting in pieces, you need to pick up fruits with pink pulp - "sugar" and rich red watermelons are not suitable.

Barrel preparation

True connoisseurs of taste note that the aroma and piquant aftertaste are best preserved when salted watermelons are stored in a wooden container. Before placing the main component, the container must be thoroughly processed: wash well, pour over with boiling water and dry. Do not use detergents during washing.

You also need to make sure that contamination does not get into the prepared containers.

How to pickle watermelons in a barrel

Making a blank with an appetizing berry is a simple process if you follow the exact recipe and technology. This product can be combined with many accessories. The taste of salting will turn out to be unusual and will be able to surprise everyone.

With sauerkraut

Sauerkraut shortens the duration of the fermentation of the main ingredient, and also gives the workpiece a mild-sour taste. This combination will not leave anyone indifferent. Ingredients:

• 2.5 kilograms of watermelon;
• 1 kilogram of sauerkraut;
• 2 tablespoons table salt;
• 150 grams of carrots;
• spices as desired.

How to cook: place a dense layer of sauerkraut in a sterile wooden container, which does not exceed 10 centimeters. Then a tier of chopped main component is laid out, and then another tier of cabbage. In this way, the ingredients are laid to the top. After you need to start preparing the brine for harvesting for the winter.

In a separate container, 10 liters of water and salt are mixed. With this solution, you need to fill the contents of the wooden container, cover with a dense cloth and put a circle with a weighting agent.

How to salt the whole fruit in a barrel

According to the grandmother's recipe, the entire sweet product is salted. For such a recipe, you need to select small berries that do not exceed 17 centimeters in diameter. If you pierce each fruit, then the sourdough process can be shortened. Place the main component in the prepared container and fill it to the top with ready-made brine from water and salt. For 10 liters of water, 500 grams of salt and sugar are required. Spices and other seasonings can be added if desired.

with spices

You can diversify the classic recipe for making a sweet fruit with fragrant spices. Ingredients:

• grated horseradish root;
• coriander;
• ginger root;
• 7 garlic cloves;
• allspice peas;
• hot peppers.

How to cook: the method of preparation is in many ways similar to other recipes. All selected savory additives should be laid out in tiers and alternated with the main component. After that, pour the finished brine into a filled wooden or ceramic container. It is prepared from a filtered liquid with the addition of table salt. After the workpiece is sent for long-term storage.

In own juice

No less interesting is the method of preparing fruits in their own juice, without making a brine. Ingredients:

• 5 kilograms of watermelons;
• 50 grams of salt;
• 5 kilograms of watermelon pulp.

How to cook: prepare the fruits, cut into slices and get the pulp. Place the watermelon pulp in a blender or mixer, grind until smooth. Add salt to the mass and wait for it to dissolve. Place one tier of the main component in the prepared container and pour it with a mixture of pulp. In this way, fill the entire container. Cover with a cloth and install a weighting agent.

With hot peppers and herbs

Another way to prepare spicy and tasty watermelons, for connoisseurs of unusual pickles for the winter. The fruits, although salty, will still remind you of the past summer. Ingredients:

• 5 kilograms of fruit;
• hot pepper pod;
• allspice;
• fresh greens.

How to cook: cut the main product into medium slices. Evenly distribute and compact berries, spices and herbs tightly. Pour the prepared brine into a suitable container. It is prepared like this: for 3 liters of liquid you need 150 grams of salt. Cover with a cloth, install a weight. Send for long-term storage.

With mustard powder

A quick way to make a specific preparation for the winter. Mustard will add zest and improve taste. Ingredients:

• 10 medium fruits;
• 6 liters of water;
• 700 grams of salt;
• 300 grams of sugar;
• pack of mustard powder.

How to cook: Poke holes in each sweet and prepare a brine. In a separate bowl, mix the right amount of liquid, salt, sugar and mustard powder. Wait for the sugar to dissolve. Move the fruits into a container and pour the prepared solution. Cover, install weighting and wait at least three weeks. Top up the solution as needed.

with apples

Harvesting for the winter with apples is obtained with an interesting and unusual aroma. Sweet varieties of apples will add a little sweetness to the pickle, and sour varieties, on the contrary, will enrich the recipe. Ingredients:

• 5 juicy and ripe watermelons;
• 10 liters of filtered liquid;
• 6 kilograms of ripe apples;
• 700 grams of table salt;
• casting currants and cherries.

How to cook: prepare wooden containers as described above. Pour boiling water over several times and dry. Rinse the berries and symmetrically pierce some areas. Rinse apples thoroughly and select only whole fruits. In the prepared container, place the components in several layers, alternating berries, leaves and apples. After making a brine for winter salting.

In a separate bowl, mix the amount of liquid indicated in the recipe. Dissolve salt in it. Pour all the components in the barrel with saline solution, cover with a thick cloth and install a weighting agent. Wait three weeks and use.

with garlic

This recipe is suitable for lovers of spicy and savory snacks. At first glance, sweet watermelon doesn't go well with garlic. However, in salty form, many will like this preparation.

Ingredients:

• three medium watermelons;
• a bunch of dill and parsley;
• one hot pepper;
• allspice peas;
• 7 cloves of garlic;
• 4 liters of clean water;
• 6 tablespoons of sugar and salt.

How to cook: Ripe berries with a thin skin are best. It is necessary to cut the main component into medium slices. Rinse fresh herbs and peppers under running water. Part of the parsley and dill should be placed at the bottom of the prepared container for pickling for the winter. Hot peppers and a few garlic cloves are laid out on top of the greens. After that, one tier of the main component is added, sprinkled with greenery. And in this way the ingredients are laid out to the top.

The solution is prepared next. Add sugar and edible salt to the liquid, throw allspice and turn on medium heat. Boil and boil for a few minutes. Cool and pour all components so that they completely drown. Cover with a thick cloth or lid, install a weighting agent. Remove the workpiece for long-term storage.

In ceramic barrels

Traditionally, sweet berries are prepared in wooden containers, but later it was found out that other dishes are also suitable for harvesting for the winter. This method is suitable for salting a small amount of fruit. Ingredients:

• two small watermelons;
• fresh herbs (parsley, dill);
• hot hot pepper;
• allspice peas;
• 3 tablespoons of salt.

How to cook: cut the prepared main product into medium slices. Sterilize ceramic containers. To begin with, a layer of chopped herbs, peppers, garlic and other spices is laid out as desired. Then the tier of the main component is laid out and covered with a layer of greenery. In this way, the container is filled to the top.

After you need to make a saline solution. Add salt to clean water, keep on fire for several minutes. After cooling, pour into a filled ceramic dish and install a weighting agent. After a while, add brine as needed. Submit a blank for storage.

Terms and rules of storage

Salted watermelons in a barrel should be left for several hours at room temperature. Then the required amount of brine is added to the container if it does not cover all the fruits. Only after that, the workpiece can be sent for storage in a cool room. You need to think about the place of storage and transportation of cargo in advance, since the pickle has an impressive weight.

To prevent excess particles or dirt from entering the brine barrel, you will need to cover the container with a lid or a thick cloth.

The process of salting an unusual snack lasts about 20 days. Preservation of this product can be kept in a cold place for quite a long period of time. The only thing to watch carefully is that the fermentation process does not start. If you store the workpiece in sealed containers and take out the berries only with sterile devices, you will not encounter this problem.

In ancient times, salted watermelons could not surprise anyone. Such pickles
a popular snack on the table of our ancestors. And now, salted and pickled pieces of watermelon are, rather, a dish for lovers and gourmets.
There are many variations of salting this beloved fruit. You can pickle watermelon with apples, cabbage, honey and even mustard. Yes, many of these recipes can shock. But don't be afraid to try! Salted or pickled watermelon is a wonderful snack, for example, for the New Year's table or any other festive feast.
It takes only three days to turn ordinary fruits into a delicious delicacy. Spicy pickles are the most popular dishes of traditional Slavic cuisine. A definite plus is the absence of vinegar, the proportions of salt and sugar are balanced in the brine, the pulp will acquire an amazing taste that will be combined with many dishes. Salted watermelon slices sparkle with coral facets, attracting the attention of guests.
So, it's time to move on to the recipe, how to salt watermelons in pieces.

Taste Info Other blanks

Ingredients

• watermelon - 4 kg;
• hot pepper - 1 pc.;
• garlic - 1 head;
• black peppercorns - 1 teaspoon;
• a bunch of dill;
• bunch of parsley.
• Brine:
• water - 3 l;
• sugar - 9 tablespoons;
• salt - 9 tablespoons.

How to cook salted watermelon slices in a barrel

For quick salting of watermelons in pieces, it is better to take small striped fruits. The flesh can be either pink or red. It is advisable to choose varieties with a thin crust. A sweet ripe fruit after salting will change unrecognizably: it will be saturated with brine, it will acquire that pleasant taste that is characteristic of soaked apples.
Watermelons are washed, cut into large slices. It is better to use longitudinal cutting. As a rule, the half is cut into 5-6 parts. Large pieces in salting retain a beautiful shape, and when serving, you can cut each slice into small neat triangles.


Capacious ceramic barrels are ideal dishes for home salting, but ordinary bottles can also be dispensed with. A third of the prepared greens are placed at the bottom of the barrel; dill and parsley sprigs do not need to be chopped. A whole hot pepper and peeled garlic cloves are thrown onto the “green pillow”.
Watermelons can be salted for the winter in glass jars, preserved. This pickling method is similar to canning tomatoes and cucumbers. Pieces of pulp are placed in a jar, poured with brine and rolled up the jar. Also, watermelons can be salted in small wooden barrels and tubs. It is important to achieve perfect sterility of wooden utensils.


Compactly stack a layer of watermelons, given the shape of the dishes.


Watermelons are covered with sprigs of greenery, a few cloves of garlic are thrown.

Then the next watermelon layer is placed, sprinkled with green leaves. Further, all actions continue, the barrel should be filled to the brim with watermelon slices.


The brine is prepared: salt and sugar are added to the water, black peppercorns are thrown. The brine is boiled for 5-7 minutes. Then the liquid should cool to room temperature.


Watermelons are poured with brine so that all the pieces are completely immersed in it.


The barrel is covered with a plate, a load is placed on top.


Watermelons are kept for a day in a warm room, then put in the refrigerator for two days. At this point, the process of quickly salting watermelons in pieces can be considered complete, the pulp is taken out of the brine and put on the table. Salted watermelon can be stored in the refrigerator for 3-4 weeks.
Ordinary enamel pots are also perfect for such salting, they are also filled with pieces of pulp, alternating layers of watermelon with herbs, poured to the top with brine and covered with a plate, putting a load on it.

- this is a dessert, then in winter this fruit easily turns into an unusual snack. It acquires various taste qualities and can become sour, spicy, salty and even spicy. It all depends on personal preference.

Watermelon contains many healing substances and trace elements that have a beneficial effect on the human body. But how to salt watermelons for the winter in jars in order to preserve them as much as possible?

When pickling, for example, acetic acid destroys some of the beneficial compounds and vitamins. In addition, not everyone can eat foods with its content, especially for children whose hands are drawn to a treat at the sight of a watermelon. Replacing the process of conservation with natural fermentation, we get a natural product in its own juice. Therefore, it is more useful to prepare salted watermelons in jars for the winter, then they can please the whole family.

Before deciding on a recipe for salting watermelons in jars for the winter, you need to choose the right product itself so as not to be disappointed in the taste of the finished dish and not get an upset stomach.

A watermelon with a yellow spot and a bright contrast of stripes most likely does not contain chemicals. And the rough, yellowish pulp, its uneven color, multi-colored seeds should alert: most likely the berry is stuffed with nitrates for quick ripening.

Of course, if you salt watermelons whole in barrels, they turn out to be juicier and differ in taste. But in the conditions of an apartment, this method of cooking becomes impossible. Therefore, there is nothing better than salting watermelons in pieces using bottles or jars (see).

Classic watermelon salting recipe with photo

Based on a 3-liter bottle you will need:

• (how much will go into the bottle);
• 4 tbsp. spoons of sugar;
• 1 st. spoons of salt;
• 1 teaspoon of citric acid;
• water.

Cooking process:

For a recipe for salting watermelon in a jar for seaming, the bones from the pulp should be removed. During the fermentation process, a very active reaction occurs in them, which can lead to the explosion of the can. If you plan to store the product under a nylon lid or in another non-hermetic container, then such cleaning can be omitted.

Citric acid is often replaced with vinegar, unless it is contraindicated. Add it when pouring the finished brine into jars - 1 tsp. vinegar per 1 liter of product. Aspirin can also serve as a preservative. For each liter of container, 1 tablet is placed and filled with brine.

You can use all kinds of spices for this recipe. Watermelon loves the same spices as cucumber. It can be cherry or currant leaves, dill, garlic cloves, horseradish, ginger, allspice, bay leaf, coriander.

For salting, it is recommended to use homemade watermelons without nitrates, since during fermentation the effect of poisons is enhanced. You should choose thin-skinned varieties with dense pulp, not overripe. If an unripe fruit is caught, do not throw it away. You can roll even greenish watermelons that have not gained sweetness. Brine with sugar will correct the situation.

But to keep, sometimes, there is not enough willpower. I would like to quickly test the finished dish and the workpiece opens before it is completely salted. How to pickle watermelons in jars for the winter so that you can enjoy them at any time? Watermelons with mustard can be consumed on the third day of preparation. If you stand them for a week, they will turn into a spicy aromatic snack with a rich taste.

Recipe for lightly salted watermelons with mustard

We wash the watermelon and be sure to peel it (so they will quickly salt).

We cut the fruit into circles, and then cut each circle into 4-6 triangles.

Pour salt, sugar and dry mustard onto plates.

We rub each piece with mustard and dip in salt and sugar. At will - pepper.

We spread the watermelon in the bottle in layers.

We keep the salting at room temperature for a couple of days, and then we send it to the cellar or refrigerator.

Thus, lightly salted watermelons will turn out. If you want a more pronounced taste, sprinkle each layer of lined watermelon triangles with a little salt and sugar.

It is better to start salting watermelons from September. The high summer temperature contributes to rapid and too intense fermentation, and watermelons can go sour.

Salted watermelons with honey

If the sterilization process is replaced by lubrication with honey, a natural preservative and an antibiotic, then watermelons will acquire a special fragrant aroma and an unforgettable taste.

Cooking process:

1. Cut the peeled watermelon into pieces.
2. Lubricate the walls of the jars generously with honey.
3. Put in the watermelon pieces.
4. Add well-washed currant leaves, a small piece of ginger and 2-3 chopped cardamom pods.
5. Pour hot brine (per liter of water, 1 tablespoon of salt and sugar)
6. After 2-3 days of fermentation, the brine should be drained, boiled and refilled.
7. You can roll up the finished product.

Having learned how to properly salt watermelons in jars for the winter, please yourself with this blank on a cold winter evening. Moreover, the body during this period is sorely lacking nutrients. Magnesium, potassium, phosphorus, iron, vitamins of groups B, P and C contained in watermelon berries will easily replenish some of the missing trace elements.

Fans of canned striped berries do not have to wait for months until the fruits are salted, because they can be preserved in just 2-3 days. Those who have tried pickled instant watermelon know that such a fruit is in no way inferior to its counterparts pickled before winter.

Pickled in pieces or whole - the berry always turns out with a special piquant flavor and is perfect for any homemade dish.

Sweet pickled watermelons: a step by step recipe

You can marinate watermelons deliciously in 10 minutes, not counting the few days that will go directly to salting the fruits.

Sliced ​​\u200b\u200bfruits are salted the fastest, so we offer you a recipe for pickling watermelons with slices. Thanks to this salting, juicy watermelon pieces with a sweetish aftertaste are obtained, ideal for the role of an original dessert.

Ingredients

• Watermelon - 1 pc. small size;
• Water - 1 l;
• Sugar - 2-3 tbsp. l.;
• Salt - 1 tbsp. l.

Cooking

1. We wash the berry in water, clean it from the peel and seeds.
2. Cut the fruit into medium slices.
3. Preparing the marinade:

• mix sugar, salt, water;
• Boil the brine and cool it to a slightly warm state.

1. We put the watermelon slices on the bottom of the enameled pan (we use it according to the recipe for conservation, it is not recommended to take stainless steel) and fill it with not hot brine.
2. We put the pan in a warm place for 1-2 days, after which we store the finished preservation in the refrigerator for several days.

It is not worth keeping the pickled product in the refrigerator for a long time. Even the cold will not be able to preserve its taste for a long time. As quickly as preservation is prepared, it should also be eaten quickly.

Quick pickled watermelon chunks: recipe

Ingredients

• — 1 PC. medium size+
• — to taste or one head+
• — to taste or 1 medium pod+

Marinade Products

• — 1 l +
• — 3-4 tablespoons +
• — 1 st. l. +
• - 1 tsp or 100 ml 6% +
• — 2 pcs. +
• Allspice - 5-6 peas +
• cinnamon root - small piece (0.5 cm)+
• Carnation - 5 pcs. +

Cooking

An unsuccessfully bought watermelon is always well suited for quick salting.

For those who do not like too salty watermelons, a slightly salted cooking option is suitable. It is convenient because after 3-4 hours you can taste the berries.

1. First, wash the berries in clean water.
2. After that, cut it into medium slices, which must be cleaned of stones.
3. Put the sliced ​​​​fruit in dense layers on the bottom of an enameled pan (you can use a special plastic bucket for pickling, designed specifically for food products) and sprinkle it with chopped hot pepper and garlic.

The next step is to prepare the marinade:

• bring a liter of clean water to a boil;
• put all the ingredients for the marinade necessary for the recipe in a boiling liquid and boil them after boiling for about 3 minutes. on a calm fire;
• cool the marinade a little so that it is moderately hot, and fill it with watermelon slices.

We store such salted goodies for no more than 1-2 days in the refrigerator. Remember that the product is not sterilized and is not designed for long-term storage.

What is served with quick canned watermelons

Considering that watermelon pulp, like a sponge, absorbs all the aromas of spices and spices added to preservation, the taste of pickled berries can initially be adjusted to suit you by correctly determining the composition and amount of natural seasonings.

The salty, spicy taste of the berry is ideal for the following snacks:

• fish;
• meat;
• potato;
• mushroom dishes, etc.

Acting as an original appetizer for main courses, melons in marinade are also perfect as ingredients for preparing some of them.

For example, you can make a salad, side dish and even dessert from a pickled fruit. In a word, there are countless options for a culinary experiment.

Pickled Watermelons: Whole Pickling Recipe

For those who do not like salting with slices, you can offer the whole pickling recipe. Of course, given that the striped berry will pickle for several days, it is better to cut it, at least in half. So it will quickly soak in the marinade and spices, which will undoubtedly decorate its taste.

Ingredients

• Watermelon - 2 pcs. weighing 2-2.5 kg;
• Water - 4 l;
• Vinegar 9% - 260 g;
• Salt - 125 g;
• Sugar - 250 g;
• Garlic - to taste;
• Allspice - 5-7 peas.

Cooking

1. Wash the berries and cut in half.
2. Place the halves in a large bowl. If all parts of the berry do not fit, distribute them evenly among 2 containers.
3. Making the marinade:

• mix salt, water, sugar in a separate saucepan and bring the contents to a boil;
• add vinegar and spices (peppercorns and chopped garlic) to boiling water, boil the marinade until cooked for 1-3 minutes.

1. Pour warm marinade into a saucepan with fruits, cover it with a lid and leave to cool for a while.
2. As soon as the preservation cools down, we remove it in a cool place (refrigerator, pantry, cellar) for 2 days. After a couple of days, the product is absolutely ready for use.

To make quick pickling a success, take care of the quality of the berries. Choose only firm, not overripe watermelons. Soft, damaged and generally imperfect fruits are not suitable for quick pickling.

After the melons are selected, rinse them thoroughly in water using a food brush. If the peel of the fruit is too thick - cut it off, thin - can be used for pickling. Whether or not to add spices is up to you, in any case, you can always count on an excellent canning result, in the form of excellent taste.

Now you know simple recipes for how to make instant pickled watermelon. Just a few days of waiting will give you a wonderful snack that you will not be ashamed to put on the table. Treat yourself to a healthy summer product of autumn preparation, delight yourself and your loved ones with delicious preservation.

Enjoy your meal!

Salted watermelons are very popular due to their extraordinary taste. In the finished dish, notes of kvass and brine are felt, as well as a slight aftertaste of wine. Many housewives prefer to serve salted pieces of watermelon as a savory snack on a festive or everyday table. Gourmets squeeze 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, highlight the main thing.

Features of salting watermelons

1. To preserve berries in jars, choose small fruits. Watermelons weighing from 2 to 3 kg are considered the best option. Otherwise, the slices will be too large, they simply will not enter the neck of the container.
2. If you don't plan on peeling, opt for thin-skinned ones. If it is too thick, the shell will have to be removed and the flesh cut 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 fruits. Otherwise, the pulp will turn out sour, loose, similar to a jelly-like mass.
4. Before you start salting, wash the watermelon, if necessary, remove the peel. Be sure to remove all the seeds, otherwise the jar with a twist will explode. Some housewives do not throw away the skin, but make jam based on it.
5. If we talk about the amount of brine, per berry weighing 2 kg. takes about 1.5 liters. liquids. It all depends on the size of the slices into which the watermelon is cut. The larger they are, the more solution is required.
6. Salted watermelon has a slightly sour aftertaste. Therefore, when preserving, leave the pulp for some time to ferment in order to achieve the desired effect.
7. To speed up the duration of salting, pierce the peel with a thick sewing needle. You will need to make about 12-15 holes. If the berry is salted without a crust, the procedure usually takes 1.5-2 days.

Salting watermelons: spices and additional ingredients

1. Spices are often used as additional components. Below are the most popular components, the amount is calculated for a 3 liter jar. To carry out salting as efficiently as possible, choose 3-4 items, feel free to add them to watermelons.
2. The most popular is garlic. It must first be cleaned and chopped into slices. The amount is added to taste, usually 5 teeth are enough.
3. Many housewives prefer to add coriander (5 pcs.), Pea peppers (4 pcs.), A fresh bunch of dill into the brine. Bay leaves (no more than 6 pieces per jar), onions (2 pieces of medium size) will not be superfluous.
4. To give watermelons an unusual aftertaste, add pickled ginger / horseradish or 0.5 cm of grated root of the plant. Ginger goes well with nutmeg (2 pinches), chili pepper (at 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 currant, cherry or cherry leaves (no more than 4 pcs.).

Salted 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. Go through the watermelons, select specimens without damaged peel. Wash them under the tap, dry them, chop them into small pieces (the slices should fit in the container for twisting).
2. Do not pack the watermelon slices too hard, otherwise the end result will lose all aesthetic appearance. Sterilize the container, put the slices in it to the top.
3. Start preparing the brine. Combine sugar and salt into a bulk mass, pour in vinegar and water. Send the product to the stove, simmer until the granules dissolve.
4. You can replace vinegar with citric acid (3 gr.), In this case, it is added directly to the container itself for twisting, and not to the pan. When the brine is ready, fill it with watermelon.
5. Pour water into a heat-resistant metal bowl, line the bottom with a towel. Put the jar with the contents inside, pasteurize for 25 minutes.
6. After boiling, tighten the lids with a special key, wrap them with a winter blanket or thick towel. Turn the jars upside down, wait until cool (about 30 hours), transfer to the cold.

• peppercorns - 5-6 pcs.
• chili dry - 5 gr.
• garlic - 5 teeth
• drinking water - 1.2 liters.
• sugar - 110 gr.
• watermelon - 2.2 kg.
• table salt - 60 gr.
• vinegar solution (6-9%) - 45 ml.

1. Wash the fruits, wipe them with a towel and dry. Chop the watermelon into slices, they should fit in the rolling container. Add peas and chili peppers, peeled garlic cloves to the container.
2. Bring the water to the appearance of the first bubbles, pour it over the watermelon. Wait 3 minutes, then pour back into the simmering pot. Pour salt and granulated sugar, simmer the composition for a quarter of an hour.
3. 5 minutes before cooking, pour in a solution of vinegar (optionally replace it with 2 grams of citric acid). After 15 minutes, pour watermelons with brine (second time), carry out the corking procedure. Cool under a blanket, move to cold.

Salted watermelons with honey

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

1. Do not peel the peel, chop the fruit into small slices. Sterilize and dry containers. Lubricate the walls of the container with liquid honey, put pieces of watermelon in it.
2. Add currant leaves, dill umbrellas. Sweeten and salt the water, pour the liquid into a saucepan. Simmer for a third of an hour, pour watermelons with the resulting brine.
3. Do not roll up jars, leave the contents for 2.5-3 days to sour. After the allotted time, drain the liquid from the container, boil it, pour the fruits again. Roll up with a key, cool, store in the cold.

Salting watermelons without sterilization

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

1. Cut the fruit into slices. Pre-sterilize lids and containers. Put the watermelon chunks in a jar, don't overdo it with tamping.
2. Pour water into a saucepan and wait until it boils. As soon as this happens, pour the liquid over the watermelon slices. After 10 minutes, pour the composition back into the pan, cook for a quarter of an hour.
3. Pour hot water over the watermelons again, wait 5 minutes. When the indicated time has passed, send the liquid back to boil. Add bulk ingredients and vinegar, simmer the contents for another third of an hour.
4. When the brine is ready, fill it with chopped berries, immediately cork. Make sure there are no leaks, turn the dishes upside down. Cool the contents by wrapping them in a blanket.

• salt - 30 gr.
• drinking water - 1.1 l.
• granulated sugar - 55 gr.
• garlic - 3 cloves
• watermelon - 2 kg.
• fresh dill - 15-20 gr.
• 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 sour. The main difference between aspirin and other products is that the drug does not interrupt the taste of the finished dish (as vinegar does).
2. Choose small fruits for pickling, they should also be moderately ripe. Wash the watermelon from dirt with a foam sponge, chop it into slices about 1-2 cm thick. The pieces should easily fit into the neck of the container.
3. You can remove the peel if you like, but this step is optional. Boil the jars for 20 minutes to kill all bacteria. Dry them, do the same with the roofs. Send chopped garlic, laurel, chopped dill to the bottom. The set of spices is universal, if desired, choose other components.
4. Put watermelon slices and powdered tablets of acetylsalicylic acid on top of the seasonings. In a separate saucepan, mix water with sugar and salt, boil the composition until the grains dissolve.
5. Pour the contents of the jars with hot liquid, tighten with a kitchen key. Turn the dish upside down, wrap it with a thick towel or blanket. Leave under natural conditions for 30 hours, then transfer to the cellar.

Salted 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 liters.

1. Wash and cut the watermelon into cubes (about 2 cm thick). Put the slices in a container, fill with water. Drain the liquid back into the pan, boil, transfer to a jar of watermelons.
2. Wait 10 minutes for the pulp to process a little. Drain the water, add granulated sugar, citric acid and salt, bring the mass until the first bubbles appear.
3. When this happens, add crushed aspirin tablets. Fill the container with watermelon slices with brine, cork with sterilized lids. Turn the containers over, wait for cooling, transfer to the cold.

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

Video: how to pickle a watermelon in a jar